Yield: 4 servings. 4 4-oz. Grade A tuna steaks 2 Tbsp. extra-virgin olive oil as needed, salt and pepper2 cups mizuna greens VINAIGRETTE: 2 shallots, minced 1 Tbsp. minced fresh garlic as needed, salt and pepper 3 Tbsp. balsamic vinegar juice from 1/2 lemon 2 Tbsp. chopped fresh thyme 1/2 cup extra-virgin olive oil 5 kalamata olives, chopped RELISH: 1 yellow bell pepper 1 red bell pepper 1 orange bell pepper 2 green Anaheim peppers 2 tsp. minced fresh garlic 4 large sweet basil leaves ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.