The jewel of the ocean deserves the royal treatment – which in this case means very little handling! Legal Sea Foods tuna steaks shine brightly and deliciously in this minimal preparation as a crudo, accompanied by a luscious duo of veggie salad & creamed avocado, and a zesty herb- packed vinaigrette with added cucumber. The fusion of flavors from the realms of earth and water is completed by one special ingredient: powdered dried mushrooms.
Brought to you by @chicagolovespanini
Yield: 4
Ingredients:
- 1 piece Legal Sea Foods Tuna Steak, thawed as per package instructions, pat dried, and cut into 1/4in thick slices
- 1/2 cup diced Granny Smith apple
- 1/2 cup diced carrot
- 1/2 cup diced parsnip
- 2/3 cup diced cucumber, divided
- 4 tbsp chopped red onion, divided
- 1 cup sour cream
- 1/2 cup chopped fresh Italian parsley, divided
- 1/4 cup chopped fresh dill, divided
- 1 large avocado, cut into cubes
- Juice of 1 large lemon + extra, if needed in the vinaigrette and/or for topping the dish
- 1/3 cup neutral tasting oil
- 1 tbsp + 1 tsp powdered dried mushrooms + more for the creamed avocado and for decoration (the latter optional)
- Salt and pepper to taste
Instructions:
- In a small bowl, mix apple, carrot, parsnip, and half of the cucumber, onion, parsley, and dill with sour cream and 1 tbsp powdered dried mushrooms until well Add salt and pepper to taste. Set aside.
- Add the avocado and half of the lemon juice to a blender, and blend until Add salt and pepper to taste and a sprinkle of powdered dried mushrooms. Blend and set aside.
- In a small bowl, make a vinaigrette by mixing oil with the remaining lemon Add the rest of the cucumber, onion, parsley, and dill. Add 1 tsp powdered mushrooms and salt and pepper. Mix well. Taste and add more lemon juice and/or salt and pepper, if needed.
- Divide components evenly across 4 plates. Arrange 3 slices of tuna in the middle of each plate, alternating with 1 + 1 tbsp Place the creamed avocado in a squeeze bottle and squeeze small quantities onto each plate, observing a symmetric pattern of your choice. Top the tuna, the salad and the avocado with the vinaigrette evenly. Add a final splash of lemon juice and sprinkle powdered dried mushrooms, if desired. Serve chilled, immediately.
- Store leftover salad and/or dressing, if any, in the refrigerator for up to 3
- Enjoy!
