Blackened Tuna and Micro Green Salad

Blackened Tuna and Microgreen Salad

Blackened Tuna and Micro Green Salad

Directions

  1. In a sauté pan over high heat, add olive oil.
  2. Coat the tuna steaks with 1/4 cup blackening seasoning mix. Now add tuna to pan and cook for 1-2 minutes per side. Refrigerate for 30 minutes before service.
  3. Slice the tuna against the grain for plating.
  4. Toss micro greens with 2oz sesame vinaigrette. Place greens in center of plate and then fan the tuna slices around it. Now fan out bell pepper slices on plate. Place pickled ginger in center of greens. Then sprinkle plate with black sesame seeds.

Ingredients

  • 1/4 cup ginger, pickled
  • 2 cup microgreens, lambs ear and bulls blood
  • 1/4 cup Piancone® Oil, Olive
  • 1/4 cup sesame seeds, black
  • 2 8 oz tuna, steak(s), sushi grade steaks
  • 1 Peak Fresh Produce® Pepper(s), Yellow Bell, julienned

Blackening Seasoning

Directions

In a mixing bowl combine all of the ingredients and store in an air tight container at room temperature.

Ingredients

  • 2 tbsps basil leaves
  • 1/4 cup black pepper, ground
  • 1/2 tsp cayenne pepper, ground
  • 1/4 cup garlic, powder
  • 1/4 cup Burst™ Spices Lemon Pepper Seasoning
  • 1/4 cup onion, powder
  • 2 tbsps oregano
  • 1 cup paprika 
  • 1/4 cup salt, kosher
  • 2 tbsps thyme, dry

Sesame Vinaigrette

Directions

  1. Add garlic, ginger, yolk, salt, pepper and vinegar into a food processor and run on low.
  2. Slowly drizzle in sesame oil then drizzle in olive oil.
  3. Refrigerate until needed.

Ingredients

  • 1/4 tsp Roma® Black Pepper, Ground
  • 2 tbsp Peak Fresh Produce® Cilantro, minced
  • 1 egg, yolk(s)
  • 1/4 tsp garlic, clove(s), minced
  • 1 tbsp ginger, fresh
  • 1 cup Piancone® Oil, Olive
  • 1/2 cup rice wine vinegar
  • 1/4 tsp salt, kosher
  • 1/4 cup oil, sesame

Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.

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