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February 10: Lunchbreak - Seared Tuna Salad

GT Fish & Oyster
531 N. Wells Street
(312) 929-3501

To read more about the restaurant:

Seared Tuna SaladYield: 5 Portions

Salad10 oz tuna (sushi quality) preferably cut into a log 2" x 2" x 6"
2 heads bibb lettuce, washed
2 eggs, hard boiled, peeled and quartered
1/2 cup Nicoise olives, quartered lengthwise, pits removed
25 green beans, stems removed, cut in half
5 roasted red potatoes
1/4 cup pickled red onions
1 bunch watercress, stems removed, washed
1/4 cup apple cider vinaigrette

Season the tuna with salt and pepper. Quickly sear each side, keeping the center rare. Cool in the refrigerator. Thinly cut into 20 slices.Place the bibb lettuce, green beans, and potatoes in a large mixing bowl. Lightly season the lettuce with salt and pepper and a drizzle of vinaigrette. Gently toss to coat. Evenly distribute between 5 plates and garnish with the eggs, pickled onions, olives, watercress and tuna slices.

Roasted Red Potatoes
5 baby red potatoes, washed
1 tsp rosemary, chopped
1 tsp thyme, chopped
1 tsp parsley, chopped
2 Tbs olive oil
salt to taste
pepper to taste

Coat the potatoes with oil and season with salt and pepper. Toss them with the herbs. Place on a metal rack over and oven safe pan. Roast the potatoes in a 350 degree oven for 25-30 minutes or until fork tender. When the potatoes are cool, cut them into quarters and set aside.

Red Onions
1 red onion
1 cup red wine vinegar
1 cup water
2 Tbs sugar
1 Jalapeno, cut in half
1 cinnamon stick
1/2 tsp fennel seeds
2 whole allspice

Bring the vinegar, water, sugar, cinnamon, fennel, allspice, and jalapeno to a boil. Let the mixture simmer for 10 minutes. Strain the liquid into a new pot and add the onions simmer for 10 more minutes. Cool at room temperature. Store the pickled onions in the refrigerator.

Apple Cider Vinaigrette
1 tsp Dijon mustard
1/4 cup apple cider vinegar
1 tsp salt
1/2 tsp pepper
1/2 Tbs honey
3/4 cup vegetable oil

Whisk the first 5 ingredients together. Slowly stream in the blend oil allowing it to emulsify.

Tuna Melt with Slaw & Spicy Tomato Soup
Yield: 4 Portions

Tuna Melt
16 oz tuna salad
1/2 cup cheese spread
8 slices marble rye bread
4 portions slaw
32 oz spicy tomato soup

Spread cheese over 4 slices of bread. Place 4 oz of tuna salad on the other 4 slices of bread. Place all on a pan and place in a 350 degree oven until warm through (about 10 min.) combine and serve with the spicy tomato soup and a little slaw.

Tuna Salad
4 cups tuna, oil poached (substitute: high quality oil packed tuna)
2 Tbs mayonnaise
1 tsp dill, chopped
1 tsp parsley, chopped
1 tsp chives, chopped
salt to taste
pepper to taste
lemon juice to taste
GT Hot Sauce "Smoulder" (Substitute: your favorite red hot sauce) to taste

Combine all ingredients.

Cheese Spread
1/2 cup Cheddar cheese, shredded
1/2 cup Fontina cheese, shredded
1/2 cup half & half

Blend all three ingredients in a food processor until smooth.

1/4 head red cabbage, julienne
1 cup red wine vinegar
2 Tbs sugar
1 Tbs salt
1 pear, peeled and julienne
1 head bibb lettuce, washed
salt to taste
pepper to taste

Combine the cabbage with the salt and sugar and let sit at room temperature for 30 minutes. Pour the vinegar over the cabbage and let sit for another 30 min. Remove the cabbage from the liquid and mix with the lettuce and pears. Serve immediately.

Spicy Tomato Soup
12 oz canned tomatoes, whole peeled with juices
6 oz clam juice
6 cloves garlic, chopped
1 onion, chopped
1 carrot, chopped
4 stalks celery, chopped
1 bulb fennel, chopped
1 leek, chopped
4 sprigs thyme
2 bay leaves
1 small pinch saffron
1 tsp red chili flakes
2 cups dry white wine
salt to taste
pepper to taste
lemon juice to taste

In a large pot, sweat the garlic in a little oil. Add the vegetables and sweat until the onions are translucent. Add the saffron and chili flakes and lightly toast. Deglaze the pan with the wine and add the herbs. Simmer until the wine has reduced and the pan is almost dry. Add the tomatoes and clam juice. Simmer for 45 min. Blend smooth and season with salt, pepper and lemon juice.

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