Sesame-and coriander-crusted Ahi Tuna NiÃ§oise Salad
Canadian Museum of Civilization
DATE: Thursday, January 27th, 2011
Seared Ahi Tuna:
- 12 oz fresh Ahi Tuna loin strip
- Â½ cup white sesame seeds
- 2 tsp ground coriander
- Â½ tsp each salt and pepper
- 2 tbsp olive oil
Kalamata olive dressing:
- 250 ml olive oil
- 20 ml lemon juice
- 60 ml white wine vinegar
- 100 g pitted kalamata olives
- Salt and pepper to taste
Blanched Chinese long green beans cut in 3 inch pieces (48 pcs)
Blanched blue Peruvian potatoes, sliced 1/8 inch thick (12 slices)
Grape vine tomatoes, halved (6 pcs)
6 hard boiled quail eggs, peeled
Â½ cup beet coulis
For the tuna:
- Mix all the dry ingredients together. Heat olive oil in a frying pan until smoking
- Dredge the Ahi tuna loin in the dry mix, making sure all surfaces are coated.
- Place the crusted loin in frying pan and be careful of hot oil splashing.
- Allow to sear on each side for minimum 30 seconds, depending on the doneness you desire.
- Once seared, remove and put back in fridge to cool.
For the Kalamata olive dressing:
- Place all the ingredients in a blender
- Blend for 3 minutes until all the ingredients are emulsified. Reserve dressing for later use.
- Using a juice extractor, extract the juice from 12 beets.
- Add 2 tbsp of white sugar and bring to boil in a sauce pan.
- Allow the mixture to reduce until a syrup consistency is achieved.
- Toss the green beans, Peruvian potatoes and vine tomatoes in half the kalama dressing
- Slice the seared Ahi Tuna into 12-1 oz pieces
- Place 4 green beans parallel to each other and another 4 on top perpendicular to them.
- Place 2 grape tomato halves on top of beans.
- Place a slice of potato in the centre of the plate, and place 2 slices of the tuna on top of potato.
- Cut the bottom off the hard boiled quail egg and place at the opposite end of the beans and tomatoes.
- Drizzle beet coulis near the quail egg.
- Drizzle some kalamata dressing over the tuna