Seared Tuna with Crispy Leek-Cilantro Salad and Raspberry-Red Pepper Jelly

Serves: 4

Tuna Ingredients:

Fresh Tuna (cut into strips)

TT Salt and Pepper

Procedure:
Cut into 2 in strips. Season with salt and pepper and sear in a very hot Teflon pan for 30 seconds per side.

Salad Ingredients:

1 Leek (white part only, julienned)

1/4 cup Cilantro (washed and leaves picked)

2 tbls. Rice Wine Vinegar

2 tbls. Canola Oil (plus some to cook leeks with)

TT Salt and Pepper

Procedure:
Heat oil in a heavy bottomed pot to 350 degrees. Add leeks and cook to a golden brown. Remove from heat and drain excess oil on paper towels. Combine vinegar, oil, salt and pepper in a mixing bowl. Just before assembly, add the leeks and cilantro and toss.

Jelly Ingredients:

1/2 cup Raspberries Red Pepper

1/2 cup Water (warm)

1 tbls. Lemon Juice

1 tspn. Gelatin

TT Salt and Pepper

Procedure:
Combine raspberries and red pepper in a blender with half of the water and puree. Bloom gelatin with the remaining water, then combine with the puree, salt and pepper. Refrigerate until needed.

Assembly:
Place the jelly on the cracker. Top with the tuna, thinly sliced. Finish with a bit of the salad and serve.

Source: fbworld

---

Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. Learn more.