How To: Make a torched yellowfin (or ahi) tuna and pea salad with anchovy vinaigrette

If you're a tuna lover, but aren't really fond of the raw sushi tuna variety, this could be the perfect blend of both worlds. Tuna enthusiasts no longer have to have it one way or the other… go in-between with a lightly torched tuna meal. Lightly torched tuna (yes, a blowtorch is used) joins a sweet, salty and tangy vinaigrette with fresh herbs and anchovies. Piled atop vibrant radishes, scallions and peas, the dish was beautifully assembled and presented to an appreciative farmers' market crowd by Michael Scelfo, who pulls double duty as Executive Chef at both Russell House Tavern and Temple Bar.

INGREDIENTS:

Salad

* 3 oz fresh sushi-grade ahi or yellow fin tuna
* ½ cup radishes, quartered
* ½ cup fresh peas, shucked & rinsed
* scallions, thinly sliced
* salt & pepper to taste

Vinaigrette

* ½ cup packed basil leaves
* ¼ cup rough-chopped parsley leaves
* garlic cloves
* lemon, juice
* anchovy fillets
* 1 cup extra virgin olive oil
* salt & pepper to taste

Garnish

* toasted baguette slices
* mint leaves, chiffonade

HOW-TO:

Prepare Vinaigrette

1. Combine all vinaigrette ingredients except oil in a blender
2. While the mix is blending, slowly drizzle in olive oil
3. Add salt and pepper to taste

Prepare Vegetables

1. Quarter the radishes, shuck peas, slice scallions and place in a bowl
2. Season with salt and pepper and a few tablespoons of vinaigrette. Set aside

Sear Tuna & Assemble Dish

1. Season tuna with salt and pepper; slice into medallions
2. Place on a metal sheet pan
3. Carefully light torch and lightly sear the top of the tuna pieces
4. Arrange tuna slices on top of vegetables and garnish with fresh mint and crumbled baguette pieces
5. Drizzle with extra virgin olive oil and add cracked black pepper