Tuna Dish Rough Draft
Tuna
potatoes, peas, spring onions, olives, soppresatta vinaigrette,
Spring is approaching and with it comes a new menu. This is one of the dishes that I am currently working out as an appetizer. This plays with components of the classic nicoise salad, and includes a a soppresatta vinaigrette that gives a hint of acidity.
The original idea was to do the tuna as crudo, or raw, and it may end up that way. Here, the tuna is lightly seared. The vinaigrette is based on one I learned from Michael Kramer when he was the chef at McCrady’s.
Oh My! That looks yummy. I just ate dinner and my tummy growled when I looked at that photo! Good luck on figuring it all out. I’ll be it’s going to be delish when you are finished creating the recipe.
Cheers, Cindy
Wow that looks amazing. What are the purple elements in it?
Tony, Those are Purple Potatoes.