I can’t wait to make this. I agree, soaking onions is very helpful and does not overpower a salad.
I made this last night for dinner. The tuna was superb. I carefully chose the size of the pieces so that it would cook just enough but not too much. I tried making the beans from one pound of dried great northerns in my instant pot which was an epic fail. But the vinaigrette still picked them up nicely and the leftovers thickened a white chicken chili tonight. I adore fennel and most dishes with it. This was a win, I will make it again after I figure out the beans. Thank you for a light but filling and flavorful winter salad!
"Tuna is expensive" says the author. It's also loaded with mercury and critically endangered.
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I have tried and never liked using ground fennel seed as a coating for tuna that is to be pan seared or grilled over coals. It invariably will scorch if you want to get a really good sear on the surface of the fish; and there will be a gritty texture, scorched or not, unless you grind the fennel to fine powder.
Instead, I use a generous splash of Ricard or Pernod, quickly flamed off in the pan, and spoon the reduced liqueur over the tuna after it has been sliced.
And to the commenter who rejected Provence rose with this dish, I respectfully disagree. A really wonderful match is the Clos Cibonne 'Cuvee des Vignettes,' vinified 'sous voile.' Tempier Bandol rose is great as well. Another excellent accompaniment not mentioned here is bone dry manzanilla or fino sherry, preferably en rama.
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Recipe for the lemony garlicky vinaigrette please?
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The recipe for the dressing is included in the full recipe. Just tap on the link. And enjoy!
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The rosé from provence is not the best choice. This salad yells for a pinot; I would chose a bianco/blanc but the grigio/gris will also be perfectly fine.
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Thank you for this recipe of seared tuna. I would certainly follow it, rather than having raw tuna, mentioned in the article as a specialty of one chef.
Large white beans, never from a can, are much preferable to tomatoes.
The suggestion of using tuna raises in my mind a question, could thinly sliced sirloin or pheasant breast be substituted for tuna?
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if you never had seared tuna as described, try it! It's unlike either raw or cooked tuna.
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@ Jen in Astroa Astoria NY
Thank you for the advice. I love all kinds of fish, pan-fried or grilled, but it is the smell of their cooking that I do not like. Even in our kitchen, equipped with a strong air exhaust against my cigar smoking, I still can smell the cooking fish.
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Everything in this excellent recipe is focused on seafood as the protein component. You could substitute other seafood for the tuna if you wished. But if you're considering beef you would be much better off with another of Chef Tanis' great recipes: Tagliata. It's in the NYT Cooking index using Flank Steak but other cuts work just as well. Like this recipe, Tagliata presents as a salad featuring sliced warm protein.
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