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Tonno Con Barbabietole
Pan seared Bluefin tuna, marinated beets and garden chives paired with ZD Pinot Noir, Carneros serves two |
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Ingredients:
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Blanch bulls beets in a pot of salted water until tender 8-10 min. Blanch white beets seperately Peel when cool Quarter the red beets Dice the white and marinate with sherry vinegar, shallot and olive oil, season. Shave chioggia beets on a mandoline toss with lemon juice and oil to taste. Season tuna with the best quality salt you can find, pepper and chopped thyme. Sear in a hot pan with a little oil, you want to get a nice golden brown crust on the tuna, about 2 min. on each side for medium rare. Remove tuna from the panwhile it rests remove oil from the pan and add 1 ounce more, red beets and the white beet greens, season and warm. To plate, white beets on the bottom and the red beets on top with greens. Tuna next, and finish with the shaved chioggia, chive and more extra virgin olive oil. Serve with ZD Pinot Noir |
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