olive oil, as needed
4 6-ounce each yellowfin tuna fillets
dijon mustard, as needed
black peppercorns, crushed, as needed
12 fluid ounces Saffron and Fava Bean Risotto, recipe follows
chive oil, as needed
balsamic vinegar, reduced to a syrup, as needed
1/2 cup micro greens
2 tablespoons Truffle Vinaigrette, recipe follows
Servings: 4
1. Heat the olive oil in a sauté pan. Brush the tuna with the Dijon mustard and sprinkle evenly with the crushed peppercorns to form a crust.
2. Sear the tuna for 1 minute on each side and finish in a 350°F (180°C) oven until medium rare, approximately 3 minutes. Remove from the oven and allow to rest.
3. Place 3 ounces (90 grams) of Saffron and Fava Bean Risotto in the center of each of four plates. Drizzle chive oil and the balsamic vinegar reduction around the risotto. Slice the tuna fillets in half and place on top of the risotto.
4. Toss the micro greens in the Truffle Vinaigrette and mound on top of the tuna.
4 6-ounce each yellowfin tuna fillets
dijon mustard, as needed
black peppercorns, crushed, as needed
12 fluid ounces Saffron and Fava Bean Risotto, recipe follows
chive oil, as needed
balsamic vinegar, reduced to a syrup, as needed
1/2 cup micro greens
2 tablespoons Truffle Vinaigrette, recipe follows
Servings: 4
1. Heat the olive oil in a sauté pan. Brush the tuna with the Dijon mustard and sprinkle evenly with the crushed peppercorns to form a crust.
2. Sear the tuna for 1 minute on each side and finish in a 350°F (180°C) oven until medium rare, approximately 3 minutes. Remove from the oven and allow to rest.
3. Place 3 ounces (90 grams) of Saffron and Fava Bean Risotto in the center of each of four plates. Drizzle chive oil and the balsamic vinegar reduction around the risotto. Slice the tuna fillets in half and place on top of the risotto.
4. Toss the micro greens in the Truffle Vinaigrette and mound on top of the tuna.
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