• 2 7oz center cut tuna (1" thick)
  
• 4 small bulls blood beets
  
• 4 small white beets
  
• 4 small chioggia beets
  
• 1 small shallot chopped small
  
• 3 tbls. 25 year old sherry vinegar
  
• 4 tbls. tuscan olive oil
  
• half bunch chives chopped
  
• squeeze of lemon
  
• tuscan olive oil to finish
  
• 5 sprigs fresh thyme
  

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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