Seared Big Eye Tuna Summer Salad-Chef Chris Sanchez
Popular Chef Chris Sanchez of Black Eyed Susan's Restaurant located in Harvey Cedars New Jersey
travels to Viking Village dockside, hand picks his tuna and brings it back to perform his magic.
Follow the recipe below and you'll never go back to canned tuna.
Big Eye Tuna 6oz
2 T fresh thyme
1/2 t sea salt
1/4 t black pepper
2 T olive oil
t = teaspoon T = tablespoon
1/4 cup Haricot Verts
1/2 gober beet sliced thin
1c mixed greens ( frisee, lolla rosa, romaine )
1T white & black sesame seeds
1t lemon juice
1T extra virgin olive oil
FOR THE PLATE
1T 25 year old balsamic
Heat heavy bottom skillet to medium high heat
Season tuna w / thyme salt & pepper. Add olive oil to the pan & sear tuna on all 4 sides for 30 to 45 seconds. Remove immediately.
For the salad combine avocado, beets, haricot verts, greens & sesame seeds, olive oil & lemon juice
Arrange salad on plate. Slice tuna . Drizzle balsamic & olive oil