Finalist Arnold Myint's dish, Seared Tuna Salad with Heirloom Potatoes and Smoked Caper Vinaigrette, for the Star Challenge, Food Star Showcase, as seen on Food Network Star, Season 11.

Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

Recipe courtesy of Arnold Myint

Show: Food Network Star

Episode: Food Star Food Festival

Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

Name: Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons coarse salt; 4 ounces capers, drained; 1 cup rice vinegar; 1/2 cup olive oil; 2 tablespoons Dijon mustard; 2 teaspoons agave syrup; 2 tablespoons brown sugar; 1 1/2 pounds fresh tuna; Herbes de Provence; Olive oil; 1 pound heirloom fingerling potatoes; Olive oil; 2 radishes, shaved; 1 bulb fennel, shaved; 1 bunch asparagus, tips only, blanched; 8 ounces arugula; 4 to 6 quail eggs, hard-boiled,

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Level: Advanced

Total: 1 hr 30 min
Active: 1 hr

Yield: 4 servings

Level: Advanced

Total: 1 hr 30 min
Active: 1 hr

Yield: 4 servings

Ingredients

Smoked Caper Vinaigrette:

3 tablespoons coarse salt

4 ounces capers, drained

1 cup rice vinegar

1/2 cup olive oil

2 tablespoons Dijon mustard

2 teaspoons agave syrup

2 tablespoons brown sugar

Tuna:

1 1/2 pounds fresh tuna

Herbes de Provence

Olive oil

Grilled Fingering Potatoes:

1 pound heirloom fingerling potatoes

Olive oil

Asparagus Salad:

2 radishes, shaved

1 bulb fennel, shaved

1 bunch asparagus, tips only, blanched

8 ounces arugula

4 to 6 quail eggs, hard-boiled,

Directions

For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Show: Food Network Star

Episode: Food Star Food Festival

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Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad

Smoked Caper Vinaigrette:

Tuna:

Grilled Fingering Potatoes:

Asparagus Salad:

Categories: