Day 18: Ahi Tuna with Tarragon Oil and Citrus Champagne Vinegar
This was an ABSOLUTELY DELICIOUS MEAL. At work in the morning I was watching our poissonnier butchering a tuna loin into portions and my mouth started watering. I then went to the grocery store to find a couple veggies to include with the fish. While there, I stumbled across some citrus champagne vinegar that piqued my interest, so into the basket it went (very smart move, it was delicious).
In the end I sautéed some pearl onions in butter, salt, and pepper, I blanched the broccolini before quickly sautéing it as well. Finally I tossed the amarosa tomato wedges in the same hot pan just long enough to warm them through.
The tarragon oil was created by simply blending tarragon with olive oil for a few minutes.
I carefully grilled my tuna steak just briefly enough to warm it through without ruining it.
In the end, deliciousness ensued. The citrus champagne vinegar and tarragon oil combined to compliment the fish wonderfully, the browned butter onions were excellent, and the broccolini florets soaked up some of the sauces on the plate making them truly delicious.