© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: CaliforniaGrown
For the Kiwi Vinaigrette:
2 kiwi fruits, peeled
¼ cup olive oil
¼ cup sweet riesling vinegar
¼ teaspoon sea salt, to taste
Purée or mash kiwi and press through a fine mesh strainer. Add to a blender with vinegar and blend to combine. With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside.
For Tuna Crudo:
1 pound ahi or albacore tuna steak
1 ¾ to 2 ounces micro greens
3 kiwi fruits, peeled and sliced
Brush tuna with olive oil and season with salt. Grill or sear for 1 to 2 minutes on each side. Slice tuna and arrange slices on 4 serving plates. Toss micro greens with a small amount of vinaigrette and place greens on top of tuna. Place kiwi slices on plate and serve with any remaining vinaigrette.