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| Blue-Nose Tuna with Heirloom Tomato Tabbouleh Salad and Marinated Fennel |
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Blue-Nose Tuna with Heirloom Tomato Tabbouleh Salad and Marinated Fennel
Download Recipe
Yield: 2 servings |
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Ingredients
Tuna Loin Steaks
Olive Oil
Salt & Pepper |
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Amount
2-4 oz. |
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Ingredients
Bulgar Wheat
Parsley (chopped)
Mint (chopped)
Lemon (juiced)
Heirloom Tomato (chopped)
Onion
Olive Oil
Salt & Pepper |
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Amount
1 cup
½ bunch
¼ bunch
1
1
1
2 tbsp. |
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| 1. |
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Boil a quart of water. Once boiling, turn off heat and soak the bulgar wheat for 15 minutes to allow the wheat to absorb the water. |
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| 2. |
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Drain off water and allow bulgar wheat to dry. |
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| 3. |
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Prepare the rest of the ingredients in a medium mixing bowl, add the bulgar wheat and toss to incorporate the ingredients. |
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| 4. |
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Refrigerate for an hour before serving to allow flavors to meld. |
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Ingredients
Fennel Bulbs (shaved)
Lemon
Sugar
Olive Oil
Cracked Pepper |
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Amount
2
1
1 tbsp.
1/3 cup |
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| 1. |
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Toss the fennel in the marinade and set for 8 hours, season and serve. |
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| 2. |
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Prepare the marinade in a non-reactive container. |
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| 3. |
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Quarter the fennel bulbs and remove the core. |
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| 4. |
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Slice the fennel very thinly and toss in the marinade. |
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| 5. |
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All ow to marinade for 2-3 hours. |
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| 6. |
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Season before serving. |
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