Recipe: Fresh tuna and pork belly salad

‘Thon Frais et Rillon en Salade’ – Fresh Tuna & Pork Belly Salad

Yields 4 servings

INGREDIENTS

2 cups Frisée, washed and trimmed of dark green parts

2 cups Watercress, washed and trimmed

12 Cherry Tomatoes, cut in half

12 Summer Beans (green, dragon’s tongue, yellow, etc.)

12 Niçoise Olives, pitted and halved

1 loin Albacore Tuna (roughly 2 lbs)

400 g Cured Pork Belly

Juice of 1 lemon

150 mL Extra Virgin Olive Oil

4 Red Tomatoes on the Vine

2 Shallots

2 cloves Garlic

DIRECTIONS

Tomato Coulis:

1.       Preheat oven to 350°
2.       Roughly chop red tomatoes, shallots and garlic. Season with salt and toss with 50 mL of extra virgin olive oil.
3.       Transfer to an oven-proof pan and place in the oven for approximately 45 minutes, or until tomatoes begin develop a rich colour and break down.
4.       Allow to cool slightly, then transfer to a blender. Add another 50 mL extra virgin olive oil and purée until smooth.  Pass through a sieve and set aside.

Tuna:

1.       Remove any bones from the tuna loin, season with salt and refrigerate until chilled.
2.       Heat a small amount of canola oil in a pan on medium high heat, and sear tuna for roughly 45 seconds per side.
3.       Transfer to a clean plate and place back in refrigerator.

Pork Belly:

1.       Cut pork belly into 10cm thick slabs and sear on medium high heat until golden brown and crispy.
2.       Transfer to a paper towel-lined plate.

Assembly:

1.       Chanel your inner Van Gogh and decorate your plate with the tomato coulis as you desire.
2.       In a medium mixing bowl, combine the frisée, watercress, cherry tomatoes, olives, and beans. Lightly dress with 50 mL extra virgin olive oil and the juice of 1 lemon. Toss gently and divide between four plates.
3.       Place the golden brown crispy pork belly next to the salad.
4.       Slice the tuna into 1-cm thick slices and divide between four plates. Enjoy!