Pan seared Tuna with grilled Vegetables and Sicilian dressing

(Fish)

No. of portions: 04

ingredients:

Tuna fillets,

Sicilian Olive Dressing,

Grilled Vegetable Ragout,

Micro Green Salad ,

White Balsamic Vinaigrette,

S&P Fish Prep

Fabricate the fish, (skin of fish should be removed also the blood line See chef demo. Cut into portions; 5.5-6.5 ounce range is acceptable .

“S ALMORIGLIO ”S ICILIAN O LIVE DRESSING

Ingredients

1. Garlic cloves, chopped 1 tbsp.
2. Parsley chopped 1 tbsp
3. Oregano fresh 1 tbsp
4. Thyme leaves 1 tbsp
5. Basil Fresh 1 tbsp
6. Capers salted chopped 1 tbsp
7. Olives green chopped 1 tbsp
8. Lemon zest white removed ¼ tbsp
9. Salt and pepper to taste
10. Extra virgin olive oil

Method for dressing: Mix all the ingredients together and reserve for service.

Grilled Vegetables Ingredient Quantity

1. Zucchini, ¼” thick, sliced lengthwise 45gms
2. Eggplant peeled, ¼ “thick, sliced lengthwise 40gms
3. Yellow squash, ¼” thick, Sliced lengthwise 40gms
4. Red onions, ¼” slices 20gms
5. Whole firm fresh tomatoes, ½ “slices 30gms
6. Extra virgin olive oil 30ml
7. Balsamic vinegar 1Tbsp. or to taste
8. Fresh basil, chiffonade 2 Tbsp.
9. Fresh marjoram, chopped 1 Tbsp.
10. Kalamata olives, pitted and chopped 30gms
11. Hot pepper flakes 1Tsp.
12. Garlic cloves, peeled and crushed 4 No’s
13. Salt and pepper to taste

• Methods: 1. Pre-heat grill on high heat.
• 2. Cut and lay out all vegetables on sheet pans in a single layer and brush lightly with olive oil.
• 3. In a bowl, combine olive oil, balsamic vinegar, basil, oregano, chopped olives, pepper flakes and garlic.
• 4. Grill vegetables to medium doneness, so that they are still crisp. Lay back on sheet pan in single layer to cool –do not bunch up or pile on top of one another as to crush them.
• 5. When vegetables are cool, cut into uniform ribbons (see Chef on demo). When complete toss vegetables in bowl with vinaigrette garnish. Adjust with seasoning.