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shallots salt port wine olive oil pancetta bay leaf pommace oil rice wine vinegar garlic flat leaf parsley haricots verts tuna loins cracked black pepper parsley flowers sprouts
Viewed: 32 - Published at: 5 years agoIngredients
- 6 whole shallots
- Salt and pepper
- 1 cup port wine
- 3 tablespoons olive oil, in all
- 8 ounces pancetta, small dice
- 1 bay leaf
- 2 tablespoons pommace oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced garlic
- 1 tablespoon roughly chopped flat leaf parsley
- 1/2 pound haricots verts, cleaned and blanched
- 4 (4-ounce) tuna loins
- 1/4 cup cracked black pepper
- 1 (10-ounce) bag of spinach, cleaned and stemmed.
- 1 tablespoon chopped parsley
- Edible flowers
- Sprouts
Method
- Preheat the oven to 400 degrees.
- Season the whole shallots with salt and pepper.
- Place the shallots in a small shallow baking pan and cover with the port wine.
- Roast for about 10 to 15 minutes or until the shallots are golden brown.
- Remove from the oven.
- Remove the shallots from the liquids and set aside, reserving the liquid.
- In a saute pan, heat 1 tablespoon olive oil.
- When the oil is hot, slowly render the pancetta with the bay leaf, until crispy, about 10 minutes.
- Pour the rendered pancetta, along with the fat, in a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricots verts.
- Season the dressing with salt and pepper.
- Set the dressing aside, in a warm area on the stove.
- Season the tuna with salt and cracked black pepper.
- In a saute pan, heat the remaining 2 tablespoons olive oil.
- When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare.
- In a mixing bowl, toss the spinach with the dressing.
- Season with salt and pepper.
- Mound the greens in the center of the plate.
- Slice the tuna loin in half and arrange the tuna against the greens.
- Garnish with parsley, edible flowers and sprouts.
