Seared Tuna Salad with Creamy Mustard Sauce

Chef Philippe Renard likes to use the mildly hot piment d'Espelette, a crushed red pepper from the Basque region of France.

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  • Servings: 4 FIRST-COURSE SERVINGS

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Ingredients

  • 4 small tomatoes
  • Fine sea salt
  • Piment d'Espelette (see Note), or mildly hot paprika
  • 1/4 pound haricots verts or thin green beans, one-fourth cut in half crosswise
  • 2 carrots, cut into matchsticks
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup crème fraîche or heavy cream
  • 4 spring onions or scallions, white parts only, halved lengthwise and sliced crosswise
  • 2 tablespoons chopped chives, plus 4-inch-long chives, for garnish
  • Four 4-ounce sushi-quality yellowfin tuna steaks, 1/2 inch thick
  • 1 tablespoon extra-virgin olive oil
  • Coarsely crushed black peppercorns
  • 1/4 pound mixed greens
  • 4 lemon wedges, for garnish

How to make this recipe

  1. Cut a slice off the stem end of each tomato. Using a spoon, hollow out the tomatoes. Season with salt and <em>piment d'Espelette</em>. Cook all the haricots verts, then the carrots in a medium saucepan of boiling salted water until just tender, 3 to 5 minutes for each. Drain, rinse in cold water and drain on paper towels.

  2. In a medium bowl, combine 1 tablespoon of lemon juice with the mustard. Season with salt and <em>piment d'Espelette</em>, then whisk in the cr&#232;me fra&#238;che. Stir in the haricots verts, carrots, spring onions and chopped chives. Fill the tomatoes with the halved haricots verts and some of the spring onions and carrots.

  3. Heat a large skillet. Brush the tuna steaks with the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and crushed black peppercorns. Add the tuna to the skillet and sear over high heat until well browned, about 2 minutes per side.

  4. Mound the remaining vegetables on one side of each plate. Lean the tuna steaks off center on the vegetables and top with the greens. Set a stuffed tomato alongside each. Dust the plates with <em>piment d'Espelette</em>, garnish with chives and lemon wedges and serve.

Notes

Piment d'Espelette is available from Zingerman's.

Suggested Pairing

Try a sparkling wine. The full body, fresh acidity and sparkle will make a nice contrast to the rich tuna and creamy, mustardy sauce.

Contributed By Photo © James Merrell Published September 1999





462280 recipes/seared-tuna-salad-with-creamy-mustard-sauce 2013-12-06T23:47:53+00:00 Philippe Renard spring|summer|dinner-party|salads|4|fast|lunch september-1999,seared tuna,tuna salad,tuna steak,Philippe Renard,creamy mustard sauce,salad recipe recipes,seared-tuna-salad-with-creamy-mustard-sauce 462280
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