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I kept telling myself that just because something is so, so good, that doesn’t mean I have to eat triple portions of it, but it didn’t really help! The perfectly seared tuna, along with mushrooms and leek, harmonized so well with the salad and delicious dressing that I couldn’t stay away! B’tei’avon!
4 6-ounce (170-gram) tuna steaks, cut into 1-inch (2-and-1/2-centimeter) cubes
3 tablespoons olive oil, plus more for sautéing
sea salt, for sprinkling
freshly ground black pepper, for seasoning
8 ounces (225 grams) white mushrooms, cleaned and sliced
1 large leek, white part only, cleaned and diced
8 ounces (225 grams) salad greens of your choice
1 and 1/2 cups grape tomatoes, sliced
1 yellow pepper, diced
1/2 cup toasted pumpkin seeds and/or sunflower seeds (you can use either one or a combination)
pomegranate seeds (optional)
watermelon radish, sliced into matchsticks (optional)
1/2 cup oil
dash cayenne pepper
1/8 teaspoon salt
1/4 cup Heaven & Earth Lemon Juice, plus 1 tablespoon
1 cube Gefen Frozen Garlic
1 tablespoon Herzog Lineage Pinot Noir or other red wine
2 tablespoons orange juice
1 tablespoon Heaven & Earth Lime Juice
2 tablespoons soy sauce
1/2 cube Gefen Frozen Ginger (optional)
1 tablespoon honey
Combine tuna with three tablespoons olive oil in a large mixing bowl. Sprinkle generously with sea salt and pepper, and toss until fully coated.
Set aside to marinate for a minimum of 30 minutes.
In the meantime, prepare salad ingredients and mix ingredients for dressing.
Heat more oil in a large pan and add tuna, spreading over surface of pan. Sear over high heat, turning to brown on all sides, for about five to six minutes or until desired doneness is reached. Set aside tuna in the pan. Place chopped leek and mushrooms into frying pan. Add additional oil and sauté until mushrooms begin to shrink and leeks soften and begin to brown. Pour vegetables over tuna and toss gently to combine.
In a large mixing bowl, combine all salad ingredients and mix in dressing. (You may not need all of the dressing; use as desired.) Top with tuna-mushroom mixture. Alternatively, divide salad among 10–12 small salad cups or bowls and top with the tuna-mushroom mixture.
Prop Styling by Shiri Feldman Photography by Felicia Perretti
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