by kirra » Mon Sep 22, 2008 7:37 pm
Ahi Tuna Provencal
Chef Lynn Sheehan
Ingredients:
1 fennel root
Salt & pepper
1/4 C black nicoise olives
1/4 C green olives
1/4 C sun dried tomatoes
1 lemon
1 orange
1/2 lb ahi tuna
extra virgin olive oil
2 T fresh basil, chopped
24 thick potato chips
1/8 C chopped chives
Preparation:
Remove the greens from the fennel, and dice into 1/8" cubes. Saute over medium-high with olive oil, salt, and pepper until just translucent and tender.
Pit the olives – place a small handful on the cutting board and firmly press them with the back of a sauté pan, move the pan and press until you feel the pits. Rough chop.
If sun dried tomatoes are dry, rehydrate; if in oil, drain oil. Rough chop. Peel strips of orange and lemon zest with a sharp carrot peeler, and then dice the zest; make 1 t each of orange and lemon zest.
Dice the tuna into 1/8 in cubes. Combine tuna, zest, olives, tomatoes, fennel and 2 T olive oil with basil, salt and pepper to taste. Spoon a small heaping mound of the tuna mixture onto each chip. Sprinkle with chives.
[b][size=150]Ahi Tuna Provencal [/size][/b]
Chef Lynn Sheehan
[b]Ingredients:[/b]
1 fennel root
Salt & pepper
1/4 C black nicoise olives
1/4 C green olives
1/4 C sun dried tomatoes
1 lemon
1 orange
1/2 lb ahi tuna
extra virgin olive oil
2 T fresh basil, chopped
24 thick potato chips
1/8 C chopped chives
[b]Preparation:[/b]
Remove the greens from the fennel, and dice into 1/8" cubes. Saute over medium-high with olive oil, salt, and pepper until just translucent and tender.
Pit the olives – place a small handful on the cutting board and firmly press them with the back of a sauté pan, move the pan and press until you feel the pits. Rough chop.
If sun dried tomatoes are dry, rehydrate; if in oil, drain oil. Rough chop. Peel strips of orange and lemon zest with a sharp carrot peeler, and then dice the zest; make 1 t each of orange and lemon zest.
Dice the tuna into 1/8 in cubes. Combine tuna, zest, olives, tomatoes, fennel and 2 T olive oil with basil, salt and pepper to taste. Spoon a small heaping mound of the tuna mixture onto each chip. Sprinkle with chives.