Fishing Fun and Games

Seared Albacore Tuna Appetizer
By Dave Wei

Serves 4

Ingredients:
1 pound very cold Albacore tuna "tenderloin" about 1 1/2 inches in diameter
2 teaspoons of honey, 2 teaspoons of soya sauce and 1/4 cup olive oil mixed together well
large bowl of ice water with ice cubes
1 large beet, roasted but still firm, julienned
1 large carrot, roasted but still firm, julienned
1 celery stalk, julienned
1 ripe, but firm pear, julienned
mixed greens

Dressing:
1 clove of garlic, finely minced
juice of 1 lemon
1 teaspoon of finely chopped lemon rind
2 tsp prepared Dijon mustard
1/2 cup extra virgin olive oil
1 teaspoon maple syrup
sea salt and pepper to taste
1/4 cup toasted pecans
4 curls of lemon rind and branches of fresh dill

Directions:
Marinade the tuna tenderloin in the honey-soy-olive oil mix for several minutes.
Quickly sear the tuna on all sides using a blow torch, or by broiling at high heat in the oven or BBQ so the honey just browns.
Quickly plunge the tuna tenderloin in the bowl of ice water to stop any further cooking.
Remove from water and lightly blot dry with a towel all over.
Note the tuna should have about 1/8 inch of cooked outer edge around an almost raw core.
Place in fridge to stay cold.
In a bowl, lightly toss the julienned beets, carrots, celery, and pear.
Mix together the dressing ingredients with a fork and season to taste with the salt and pepper.

Plating:
Place about 1/2 cup of mixed greens in the centres of four large plates
Divide the mixed julienned ingredients on top of the greens, then top with a few toasted pecans.
Drizzle a little dressing over each.
Slice the tuna into 1/4-inch slices. Pile 4 slices of tuna atop each salad, and drizzle with more dressing.
Garnish each appie with a lemon rind curl and a sprig of dill weed.