Gulf of Mexico Rare Yellowfin Tuna Salad with Roasted Fennel, Capers and Olive Vinaigrette

From: Chef Dean James Max,
3030 Ocean Restaurant and Bar
Ft. Lauderdale.
Yield: 6 servings.

Yellowfin Tuna:
2 lb. Florida yellowfin tuna, sushi grade, center-cut piece
to taste, salt and pepper
2 Tbsp. olive oil
3 Tbsp. capers, smallest

Black Olive Vinaigrette:
3 Tbsp. lemon juice
1 Tbsp. sea salt
1 tsp. ground white pepper
¼ cup pitted black olives
2 anchovy fillets
1 Tbsp. capers
1 Tbsp. garlic confit

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