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Seared Yellow Fin Tuna with Spring Heirloom Radishes and Passion Fruit Vinaigrette

Photo: Waterstone Resort and Marina
From: Waterstone Bar & Grill, Waterstone Resort and Marina, Boca Raton, FL. Yield: 1 serving.

Passion Fruit Vinaigrette:
1 cup passion fruit pulp, seeds strained
½ cup rice wine vinegar
1 Tbsp. sugar
¼ cup canola oil
½ cup extra virgin olive oil
to taste, fine sea salt and pepper
3 oz. yellow fin tuna steak
to taste, fine sea salt and pepper
as needed, extra virgin olive oil
as needed, mixture of seasonal heirloom radishes, sliced
paper thin
as needed, daikon radish sprouts
as needed, sea salt
as needed, lime halves

In a mixing bowl, whisk together vinaigrette ingredients. Season both sides of tuna with salt, pepper and a drizzle of olive oil. Heat a cast iron pan until very hot and quickly sear tuna on all sides until golden brown. Remove and slice into 4 pieces. In center of plate, spoon passion fruit vinaigrette. Arrange sliced tuna and top with mixed sliced radishes. Top with daikon sprouts, a drizzle of olive oil and lime juice, and a sprinkle of sea salt. Serve immediately.

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