<p> Tuna enthusiasts who aren&#39;t totally on-board with raw sushi, will love this dish. Lightly torched tuna (yes, a blowtorch is used) joins a sweet, salty and tangy vinaigrette with fresh herbs and anchovies. Piled atop vibrant radishes, scallions and peas, the dish was beautifully assembled and presented to an appreciative farmers&#39; market crowd by <a href="/videos/profiles/about-michael-scelfo">Michael Scelfo</a>, who pulls double duty as Executive Chef at both <a href="http://russellhousecambridge.com/">Russell House Tavern</a> and <a href="http://www.templebarcambridge.com/family.html">Temple Bar</a>.</p>

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ahi tuna, anchovy salad, anchovy vinaigrette, fish, pea salad, seared tuna, torched tuna & pea salad w/ anchovy vinaigrette, torched tuna recipe, tuna, tuna recipe