Page 174 - 2019TOHCookbook

CHEF JOHN MASI | SERVES 8
INGREDIENTS
2 lb. fresh spinach
salt
6 oz. unsalted butter
3 oz. Tomato-Basil Vinaigrette tomatoes, fresh (peeled, seeded, 1/4-inch dice) 6 oz. tomatoes, yellow teardrop
4 oz. tomatoes, sun-dried
4 oz. olive oil
8 fl. oz. Lemon Juice (fresh)
4 fl. oz. shallot (minced)
1⁄4 cup basil, fresh (leaves, chiffonade)
1⁄4 cup parsley, fresh Italian (chopped)
2 tbsp. olives, kalamata pitted (halved)
2 oz. fennel bulb (shaved thin)
4 oz. tuna, fresh (8 filets of 4 oz. each)
INSTRUCTIONS
Spinach Garnish
Fill a 6-quart (6-liter) pot with water and bring to a boil over high heat. Prepare an ice-water bath in a large bowl and set aside. Stem the spinach and wash the leaves at least twice.
Add the salt to the boiling water. Blanch the spinach in the boiling water for 30 seconds. Immediately transfer the spinach to the ice-water bath and swish it around. Drain off the water and squeeze out the excess moisture from the spinach. Just before plating the tuna, heat a 10-inch (25-centimeter) sauté pan over medium heat. Add the butter. When the foaming subsides, add the spinach and sauté until heated through. Season with salt and pepper.
Sun Dried Tomato-Basil Vinaigrette
Combine all ingredients and set aside.
Tuna
Place a 10- or 12-inch (25- or 30-centimeter) sauté pan over medium-high heat. When the pan is hot, add the olive oil. When the oil is hot but not smoking, season with salt and pepper, add the fish. Sear until golden brown on the first side, 2 to 3 minutes. Turn the fish and sear opposite side of fish until just golden brown and inside fish is medium rare.
Add most of the basil and parsley to the reserved tomato vinaigrette, reserving a bit for garnish. Place a mound of warm spinach in the center of each plate. Place a piece of the Tuna cut on bias on the spinach. Spoon the vinaigrette around and over each serving. Garnish with any remaining basil and parsley
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SEARED TUNA WITH SUN DRIED TOMATO VINAIGRETTE