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Cranberry-Mango
Vinaigrette
Panko Crusted Turkey ‘Scallopini’
Pounded Wild Salmon on Tomato-Couscous Salad
Olive Oil-Sesame Oil Poached Albacore Tuna
Salad
Sara Moulton's Spicy Cheese Souffles with
Micro Greens and Cranberry-Mango Vinaigrette
WINE NOTES
Sauvignon Blanc:
Clean gooseberry and fig aromas, with a full flavor. From a coastal
growing area (Paarl, South Africa) with extremely low yields from
unirrigated bush vines.
Kir:
cranberry juice reduced down to a syrup, fill glass 1/3 way, top
with sancerre. |
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Olive Oil-Sesame Oil Poached Albacore Tuna Salad
Serves 4
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1 1/2 pounds albacore tuna, center
cut
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2 small red onions, peeled, halved
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5 cups extra virgin olive oil
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1/3 cup toasted sesame oil
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2 small heads frisee salad, decored,
washed, spun
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1 large baguette, bias-sliced
1/4-inch thick, brushed with olive oil and toasted in oven
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Kosher salt and freshly cracked
black pepper
Pre-heat oven to 200 degrees. In a
casserole dish, combine tuna and onions and season with kosher salt
and freshly ground black pepper. Pour over the oils -- the tuna and
onions should be covered, if not, add more olive oil. Cover with
foil and poach in oven for about 90 minutes. Remove pan from oven
and let come to room temperature. In a large salad bowl, combine
frisee and just enough Cranberry-Mango Vinaigrette to coat. To
serve, place crostini on bottom of plate, cover with salad and top
with broken tuna. Finish with freshly ground black pepper and extra
Cranberry-Mango Vinaigrette, if desired.
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