Wednesday, May 19, 2004
Bite with Belkys: Seared Rare Tuna And A Rock Shrimp And Cannellini Bean Salad With Black Olive Vinaigrette
Tonight we've got a savory taste of the sea. It's a dish that makes low-carb dining delicious. Time to grab A Bite with Belkys.
The Chef: Tim Andriola
The Dish: Seared rare tuna and a rock shrimp and cannellini bean salad with black olive vinaigrette
The Restaurant: Timo
Black olive vinaigrette:
Start by putting some black olives in a blender.
Add Dijon mustard
Red wine vinegar
And start blending
Then slowly add in olive oil
Seared rare tuna:
Start by seasoning with salt and pepper.
Then coat a pan with some olive oil
And cook the tuna until golden brown.
When it's done slice the tuna into several pieces and let it cool.
Rock shrimp salad:
Start by submerging the shrimp in a court bouillon.
Once the shrimp are cooked but still tender, take them out and refrigerate them.
After they cool, put them in a bowl.
Add sweet red peppers
Sliced Roma tomatoes
Salt and pepper
Mix it together with the black olive vinaigrette. Now to plate the dish arrange the tuna pieces in a row. Then place the rock shrimp salad next to it. Finally drizzle the left over vinaigrette around the plate.
FOR MORE INFORMATION:
17624 Collins Avenue
Sunny Isles Beach, FL 33160