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Grilled Tuna with Tomato Ragout and Salad Greens
Recipe courtesy of Michele Reiterer of the Acetorium
family.
I N G R E D I E N T S
4 slices fresh tuna
4 tomatoes
2 scallions
one clove garlic
5 basil leaves
Mixed baby greens
1 Tbsp. Pinot Grigio vinegar
Extra virgin olive oil, salt, pepper
I
N S T R U C T I O N S
Peel the tomatoes in boiling water and cool. Cut each
tomato in quarters and seed, then dice finely. Finely chop the scallion,
garlic and basil. Saute the scallion and garlic in extra virgin olive oil,
add the diced tomato and Pinot grigio vinegar. Cook for 2-3 minutes and
place on serving plates.
Wash the salad greens and tear into small pieces.
Sear the tuna in a hot pan. When cooked, about 2 minutes on each side, put
one tuna slice atop tomatoes on each plate. Garnish with salad greens.
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select the basic ingredients for each vinegar. For example, Acetorium
Barolo, Chianti, and Pinot Grigio vinegars are made from quality wines.
Acetorium balsamic apple vinegar is barrel-aged for several months in
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while Acetorium fruit vinegars are carefully aged in stainless steel
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