Serves: 4
Time: 20 minutes
Ingredients:
- 2 eggs
- 2 tbsp OTOT extra virgin olive oil*
- 2 tbsp OTOT Raspberry Basil vinegar*
- 1/2 teaspoon dijon mustard
- 1.25 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 3 cups watercress leaves and tender sprigs (about 1 to 1 ½ bunches)
- 12 ounces sashimi-quality ahi tuna, about 1 inch thick
Directions:
1. Boil two eggs. Cool and then peel. Slice for in half for plating.
2. In a large salad bowl, combine the olive oil and vinegar and mix well with a fork. Add the mustard ½ teaspoon of the pepper, and the salt and mix to make a thick vinaigrette transfer about half the vinaigrette to a small bowl and set aside. Add the watercress to the salad bowl and toss to coat well with the vinaigrette. Divide the watercress equally among 4 salad plates.
3. Gently press the remaining ¾ teaspoon pepper onto both sides of the tuna. Heat a dry skillet over high heat. When it is hot. sear the tuna until about ¼ inch of the red meat turns opaque, about 1 minute. Turn and sear the other side for about 1 minute.
At this point the tuna will be hot on the outside and still cold on the inside. For this dish to be most flavorful, the center of the tuna should be quite rare. However, if you prefer your tuna more done. simply sear longer. Transfer the tuna to a cutting board and, using a very sharp knife, cut into ¼ inch thick slices.
4. Place a few slices of tuna over each mound of watercress. Cut the eggs in half lengthwise and divide among the plates. Drizzle a little of the reserved vinaigrette over the tuna. Serve Immediately.
*available at Olive This Olive That
Recipe Source: Great Greens by Georgeanne Brennan
