Categories: Food+DrinkRecipes

Saffron Salmon

Newport | saffronsalmon.com
Chef Michael Waliser

Grilled Oregon Albacore Tuna with Tomato Confit

Makes: 4 servings | Cook time: 35 minutes

photo by Carrie Minns

Tomato Confit and Vinaigrette:
4 large Roma tomatoes cut lengthwise into 4 wedges
1 large sweet onion cut into 1-inch pieces
½ cup peeled garlic cloves
2 sprigs fresh rosemary
2 bay leaves
1 cup light olive oil
¼ cup balsamic vinegar
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon fresh lemon juice
1 teaspoon sugar

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.

Albacore Tuna:
¼ cup olive oil
8 3-ounce slices of Oregon albacore tuna
2 cups baby arugula leaves
2 cups steamed rice, quinoa or a favorite grain (Waliser uses Nerone Italian black rice.)
Kosher salt
Fresh ground black pepper

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.

Share
Published by
admin

Recent Posts

Home + Design Trending

Connect to the local & regional market with our Home + Design Issue! DURING THESE…

3 weeks ago

Last-minute Local and Sustainable Father’s Day Gifts from the PNW

Father's Day gifts from the PNW—sustainable, local and well made.

2 months ago

Sign Up for Adventure

Subscribe get more trip, recipe, nesting ideas from us!  

4 months ago

An easy homemade upgrade to your Marinara

1859's Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara…

4 months ago

PNW Businesses Rush to Aid in the Battle Against COVID-19

Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…

4 months ago

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock…

5 months ago