Tuna Mignon With Tomato Sherry Vinaigrette
photo by Hungry Chefs
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 (6 ounce) tuna fillets
- 1⁄8 cup poppy seed
- 1⁄8 cup ground pepper
- 1⁄4 cup shallot, diced
- 1⁄3 cup green onion, ends cut off and remaining portion diced
- 2 cups roma tomatoes, cored,seeded and diced
- 1⁄3 cup sherry wine vinegar
- 1⁄4 cup rice vinegar
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons salt
- 1⁄3 cup olive oil
directions
- Place shallots, green onion and tomatoes in a mixing bowl.
- Add sherry and rice vinegars.
- Add salt and olive oil; stir well.
- Set aside.
- (I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary).
- Roll tuna fillet in poppyseed-peppercorn mixture.
- In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside).
- Place tuna on a plate and top with tomato mixture.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Firstly, I have not had this dish at Flemings so I cannot compare it. I liked this recipe overall, but my family still has trouble with rare tuna. I like it that way, but will cook it my family member's pieces to medium well (boo-hiss, I know). Most of my family thought the crust was overwhelming, but I enjoyed it. I found the tomato sherry topping to be too tart; next time I think I would try it with sherry, instead of sherry vinegar. That might change the recipe completely, but I think for me would make it better.
-
Well the 1st time I made this recipe i used a chunk of not-so-fresh tuna that under normal circumstances would have been unbearable but the tomato, shallots, onion and viniger blinded the bad tuna and instead of worrying about e.coli or malaria i truly enjoyed the taste of my bad tuna.The second time I made it with good tuna and it was ridiculously good definitely deserveth of the 5 stars