Friday, June 22 2012, 05:30 PM MDT
Root Vegetable Salad with Seared Tuna
As Aired on June 22, 2012 Recipe Courtesy Chef Bryan Woolley
4 – 6 ounce tuna steaks
½ cup each of the following root vegetables, peeled and julienned
1 tbsp freshly chopped ginger
1 medium red onion thinly sliced
2 tsp rice vinegar
1 tbsp extra virgin olive oil
salt and freshly ground pepper
1.Heat a large pan of water on the stove. Add salt to the point that the water would be sea water.
2.Place the root vegetables into the boiling water for about 30 seconds. Remove and rinse with cold water to stop the cooking.
3.Place blanched vegetables, onion, and ginger into a large boil and add rice vinegar and olive oil. Toss to coat, season with salt and pepper and set aside.
4.Sprinkle salt and pepper over tuna steaks and lightly brush with olive oil to prevent from sticking on the grill.
5.Grill tuna for about 2 minutes on each side or until the desired doneness is reached.
6.Serve with freshly made root vegetable salad and enjoy!