Seared Tuna With Green Salad
"This food is fantastic appetizer.
Quickly just out side cooking very high heat."
photo by Shine 2
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 400 g tuna, bigeye (Red color)
- 10 g black pepper, whole
- 5 g fresh parsley, chop
- 10 g salad oil
- 20 g chicory lettuce
- 50 g iceberg lettuce
- 20 g red chicory
- 20 g winter mushrooms
- 30 g beetroots
- 100 ml olive oil
- 3 lemons
- 80 ml balsamic vinegar
directions
- Thawing red tuna only surface.
- Crush black pepper whole.
- Spread black pepper at surface of tuna.
- Pan fry very high heat pan with tuna.
- Make lemon dressing by squeezed lemon and olive oil.
- Make with chicory, lettuce and rosekale, good figure vegetable bouqe.
- Reduce balsamic half quantity.
- Arrange tuna on the plate and vegetable bouqe.
- Finally, you can dress lemon dressing with tuna, and balsamic reduction.
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RECIPE SUBMITTED BY
I live in Seoul Korea.
I work in Intercontinental Hotel.
I'm chef Macopolo restaurant.
I am happily married, and I love where we live! Sometimes I feel like our hearts are in two places at once, because our families are in the states, on both sides.
I have a son and a cuty wife.
Thank goodness for computers and telephones.
I have in the blink of an eye, learned to value even more, life itself! I am grateful to a Higher Force for every breath. I am also thankful for all the support I have gotten at Zaar. You have truly made impressions in my heart.
Favorite Foods:
I don`t have special favorite food, but love all kinds of food, and am willing to try anything once..well, almost! Trotin du chabinol cheese is high on my list, salads, Mediterenean, I also like trying different cultural foods.
