TUNA PREPARATION
Cut 2 - 8 ounce filets of yellowfin tuna. Marinate in extra virgin olive oil, kosher salt, and fresh pepper and refrigerate briefly. Prepare flour by combining the following:
1 cup flour
1 tsp fresh parsley, minced
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
salt and white pepper to taste
1/8 cup granulated garlic
1 tsp ground cumin
1/8 cup coarse bread crumbs
1 tsp. grapeseed or olive oil
Dredge tuna in flour mixture and shake off excess. In a non-stick pan, place a tsp. of grapeseed oil (or olive oil may be substituted) and wait until oil slightly smokes. Brown off both sides of the tuna, leaving the center slightly raw. Set aside. Leave pan on burner and toss 1 cup of capers in hot oil until crispy. Blot on paper towel. Save 3/4 of the capers for salad mixture and set remaining 1/4 of capers aside.
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VINAIGRETTE
Cook off 5 juniper berries the same way you did capers in 1 tbsp. olive oil in a non-stick pan until soft. In a food processor with motor running, add juniper berries and grind. Then add in the following order:
1 cup fresh lemon juice
1.5 cups extra virgin olive oil
salt and pepper to taste
Add any leftover minced herbs from seasoned flour.
SALAD INGREDIENTS
.5 head frisée lettuce (available in specialty stores)
20 haricot verde (french beans) cleaned, blanched, and soaked in ice bath
1 yellow pepper, roasted, ribbed, cleaned, blotted dry, and cut in strips
1 red pepper same as above
5 Red Bliss potatoes, cooked, chilled, and cut in sixths
1 yellow tomato, peeled, seeded, and diced
1 vine ripe tomato, peeled, seeded, and diced
1 cup Kalamata olives pitted and halved.
10 baby carrots, cleaned, blanched, and split or
2 regular carrots sliced, cooked, and chilled
3/4 of the crispy capers
Combine all salad ingredients in a mixing bowl. Reserve 1/2 cup of vinaigrette and add remaining to the salad. Chill until served.
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