Seared Ahi Tuna Steak Recipe
balsamic reduction, quince preserve, chilled haricot vert & grape tomato salad with Andrée sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Balsamic Reduction
In a saucepan over medium heat, add the balsamic vinegar. Bring to a simmer and reduce the heat to low. Let it simmer until it thickens, about 15-20 minutes. Set aside to cool.
Cook Haricot Vert
Bring a pot of salted water to a boil. Add the haricot vert and cook for about 3-4 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
Prepare Salad
In a large bowl, combine the chilled haricot vert and grape tomatoes. Drizzle with olive oil, salt, and black pepper. Toss gently to coat.
Plate the Dish
On each plate, place a portion of the salad. Top with the seared ahi tuna steak, drizzle with balsamic reduction, and add a dollop of quince preserve. If desired, drizzle Andrée sauce around the plate for presentation.
