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Asian
Tapenade
Seared Tuna Sashimi with Asian Tapenade
Asian Mussel
Pasta
Whole Roasted Tapenade Duck
MaryAnn Esposito's Grilled Vegetable Panini
with Asian Tapenade
WINE NOTES
Pinot Grigio: Peach, apricot, lemon, floral. Hand-harvested
and gently pressed. 7% juice from late-harvest grapes dried on
racks, vinified separately, then added to intensify tropical notes.
Brunello:
Brunello translates into "the little brown one" -- named in honor of
the town. Palate is warm and generous with unique, peppery
qualities. Has a violet smokiness.
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Seared Tuna
Sashimi with Asian Tapenade
Serves 4
- 1 8-ounce piece center-cut ahi tuna,
skinned
- 1 baguette, sliced 1/4-inch thin on the
bias
- 1 tablespoon extra virgin olive oil for
baguette
- 1/4 cup Asian Tapenade
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
Preheat oven to 350 degrees. Season tuna on
all sides with kosher salt and freshly ground black pepper. In a
sauté pan coated lightly with oil over medium-high heat, sear tuna
briefly (15 seconds a side) to keep interior raw. Remove tuna to a
plate and place in fridge to chill before slicing. Meanwhile,
lightly brush baguette slices with olive oil, place on a rimmed
sheet pan, and season with salt and pepper. Toast in oven for 5-10
minutes, until lightly colored. To serve, slice tuna 1/4-inch thick.
Spread thin layer of Asian Tapenade onto crostini, top with tuna
slice and garnish with extra Asian Tapenade. Repeat with remaining
ingredients. Serve tuna sashimi crostini on a platter lined with
banana leaf.
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