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Add a photoServings: 4
Ingredients
- 1 x fennel bulb
- 2 x pink radishes
- 1 x celery stalk
- 2 x scallions
- 2 x asparagus spears
- 1 c. soy sauce
- 1 x clove garlic chopped
- 1 tsp freshly-crushed black pepper
- 8 ounce yellow-fin tuna
- 3 Tbsp. black olive puree
- 3 Tbsp. basil puree Juice of 2 lemons
- 3 Tbsp. virgin extra virgin olive oil
Directions
- Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour.
- Combine marinade ingredients. Cut the tuna in long thin slices about 1/2-inch thick and let sit in the marinade for about 20 min.
- In a medium-size skillet over high heat sear the tuna briefly, till rare. Reserve on the side once done.
- Drain all the vegetables, dry them and season with a little bit of lemon and extra virgin olive oil to taste. Place a small amount in the middle of the plate and add in the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 96 | 47% |
| Total Fat 10.81g | 14% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 3646mg | 152% |
| Potassium 623mg | 18% |
| Total Carbs 9.16g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.54g | 1% |
| Protein 18.12g | 29% |
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