Это предварительный просмотр рецепта "Seared Tuna On A Crisp Coppa, Roast Tomatoes, Asparagus And".

• Click here to print
• или вернитесь к рецепту Seared Tuna On A Crisp Coppa, Roast Tomatoes, Asparagus And.

Рецепт Seared Tuna On A Crisp Coppa, Roast Tomatoes, Asparagus And

by Global Cookbook

Ингредиенты

3 x 1 inch tuna loin steaks 12 slc Coppa 6 x Plum tomatoes, halved     Extra virgin olive oil     Cracked black pepper     Soft thyme leaves 1 x Clove garlic, finely minced

175 gm Mixed herb and salad leaves 175 gm Baby asparagus 1 x 85 grams who parmesan pcs 2 Tbsp. Extra virgin olive oil 2 Tbsp. Lemon juice 1 handf basil leaves, minced 2 tsp Brown sugar

Инструкции

1. In a baking dish place the coppa with the tomatoes cut side up.
2. Sprinkle the tomatoes with pepper, thyme and garlic and drizzle with extra virgin olive oil.
3. Bring a pan of salted water to the boil and blanche the asparagus. Plunge immediately into iced cool water. Chop into 1 inch pcs. Brush the tuna steaks lightly with extra virgin olive oil. In a warm griddle pan which is smoking, briefly sear the tuna for approximately 60 seconds each side.
4. Arrange the mixed leaves and asparagus on three plates and top with tomatoes and crispy coppa. Place the seared tuna on top of the leaves and arrange slivers of parmesan on top and drizzle with dressing.
5. To make the dressing, combine all the ingredients together.

© 2024 CookEatShare