Seared Albacore Tuna Salad
Courtesy of Chef Robert Belcham, Refuel, Vancouver, B.C.
Recipe: Seared Albacore Tuna Salad
Summary: Albacore catches on
Ingredients
- 4 large eggs
- 4 fillets of albacore tuna, each weighing about 6 ounces
- 2 Tablespoons of olive oil
- 2 small heads of butter lettuce, cored, leaves separated, washed, and dried
- White wine vinaigrette (recipe follows)
- 1/3 cup pitted olives, coarsely chopped
- 2 Tablespoons preserved lemon, chopped
- 1/2 cup cooked white beans (if using canned, drain and rinse well)
Instructions
- In a small pot, bring water to a simmer. Carefully add the eggs and cook for 6 minutes. Remove the eggs and quickly put into ice water bath to cool. Once cooled, peel and set aside.
- Season albacore fillets with salt. Heat oil in a cast iron skillet or other heavy bottomed pan over medium-high heat. Sear each piece of tuna quickly, 10-15 seconds or so on each side.
- Remove from pan and let cool. Once cooled, slice tuna with a very sharp knife into 4 or 5 slices.
- In a large salad bowl, toss the butter lettuce with just enough vinaigrette to coat the leaves. Add olives, lemon, and the cooked white beans.
- Arrange the salad on 4 chilled plates with the slices of tuna and 1 boiled egg cut in half. Drizzle the salads with remaining vinaigrette and serve.
Preparation time: 30 minute(s)
Cooking time: 1 minute(s)
Number of servings (yield): 4
Recipe:White Wine Vinaigrette
Summary: For the seared albacore salad
Ingredients
- 1 medium shallot, peeled and sliced into 1/3-inch rings
- 1/2 teaspoon salt
- 2 Tablespoons white wine vinegar
- 6 Tablespoons extra virgin olive oil
- 1/8 teaspoon freshly ground black pepper
Instructions
- Separate the shallots into individual rings and season with salt. Set aside.
- In a small bowl, whisk the vinegar and olive oil until blended, and add the sliced shallots. Season with freshly ground black pepper to taste.
Preparation time: 10 minute(s)
Cooking time:
Number of servings (yield): 4