Newport | saffronsalmon.com
Chef Michael Waliser
Makes: 4 servings | Cook time: 35 minutes
Tomato Confit and Vinaigrette:
Preheat oven to 400˚F. Spread in a thin layer the cut vegetables, garlic, herbs and bay leaves in a large roasting pan. Do not crowd the vegetables. Pour the olive oil over to coat the vegetables. Season with salt and pepper. Place in preheated oven for 30 minutes. Remove from the oven and drain the oil and vegetable juices into a mixing bowl. Pick the herbs and bay leaves out of the mixing bowl and discard. Set aside the vegetables to cool to room temperature. Take the mixing bowl of vegetables juices and oil and whisk in the balsamic vinegar, lemon and sugar. Season with salt and pepper. Set aside the vinaigrette.
Preheat a grill. Season the tuna filets with salt, pepper and olive oil. Grill the filets for about 1 ½ minutes on each side or until the desired temperature is reached. Divide the arugula, rice and tomato confit onto four plates. Put two albacore filets on each plate and spoon some vinaigrette onto the fish.