Seared or grilled tuna steaks pair nicely with a dry red such as Cote Du Rhone or an Australian Shiraz. Their lush fruit and dry finish enhance the rich taste of the fish while providing a bright acidic balance to the classic French vinaigrette used as the dressing for the greens.
Salad features opah, sashimi style, with tomatoes enoki mushrooms, arugula and daikon.
Salmon filets are coated in a combination of mixed herbs and shallots and sautéed. Napa cabbage is braised in butter then the pan is deglazed with Champagne. The filets are presented atop the cabbage then drizzled with finished Champagne sauce.
This recipe is for a fresh Grilled tuna Salad With Yuzu Vinaigrette. It features fresh ahi tuna, grilled then mixed with a wakami salad, tomatoes, heart of palm, tomatoes, oranges and sprouts with a zesty Yuzu vinaigrette.
Salmon marinated with lemon, chiles, fig vinegar and olive oil.