Ingredients

Makes 4 servings

　　

Snap Pea Salad:

1/4 cup sugar snap peas, julienne

　　1 tablespoon black olive tapenade

　　1 teaspoon shallots, minced

　　1 teaspoon aged balsamic vinegar

　　1 teaspoon extra virgin olive oil

　　1 teaspoon parsley, chopped

　　

Red Currant and Apple Vinaigrette:

1 pint red currants

　　1 green apple*

　　1/4 cup good-quality extra virgin olive oil

　　Salt and freshly ground white pepper to taste

　　4 ounces sashimi-quality bigeye tuna

　　Sea salt (Maldon, sel gris, or fleur de sel)

　　1/4 ounces white frisée

　　1/4 ounces purple micro radish (or other micro greens)

　　

Step 1

Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.

　　

Step 2

Purée the currants through a fine sieve. Discard solids and reserve liquids.

　　

Step 3

Peel the apple and juice it in a juicer, or substitute fresh apple cider.

　　

Step 4

Combine the currant purée with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.

　　

Step 5

Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.

　　

Step 6

To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisée and a few sprigs of micro red radish.

　　

Step 7

*You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.