Torched Tuna & Pea Salad w/ Anchovy Vinaigrette



  • 3 oz fresh sushi-grade ahi or yellow fin tuna
  • ½ cup radishes, quartered
  • ½ cup fresh peas, shucked & rinsed
  • scallions, thinly sliced
  • salt & pepper to taste


  • ½ cup packed basil leaves
  • ¼ cup rough-chopped parsley leaves
  • garlic cloves
  • lemon, juice
  • anchovy fillets
  • 1 cup extra virgin olive oil
  • salt & pepper to taste


  • toasted baguette slices
  • mint leaves, chiffonade


Prepare Vinaigrette

  1. Combine all vinaigrette ingredients except oil in a blender
  2. While the mix is blending, slowly drizzle in olive oil
  3. Add salt and pepper to taste

Prepare Vegetables

  1. Quarter the radishes, shuck peas, slice scallions and place in a bowl
  2. Season with salt and pepper and a few tablespoons of vinaigrette. Set aside

Sear Tuna & Assemble Dish

  1. Season tuna with salt and pepper; slice into medallions
  2. Place on a metal sheet pan
  3. Carefully light torch and lightly sear the top of the tuna pieces
  4. Arrange tuna slices on top of vegetables and garnish with fresh mint and crumbled baguette pieces
  5. Drizzle with extra virgin olive oil and add cracked black pepper