Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, June 15, 2016

Seared Tuna with Smoked Paprika Vinaigrette

You could put this smoked paprika vinaigrette on anything and it would taste great…and I do. In a mason jar combine a cup of extra virgin olive oil, five teaspoons of smoked paprika, a tablespoon of Dijon, an eighth of a cup of red wine vinegar, a splash of balsamic vinegar, two minced garlic cloves, a small minced shallot, and kosher salt and pepper to taste. Shake vigorously.

Rub a thick tuna steak with a little bit of olive oil then season liberally with black pepper. On a super-hot grill or cast iron pan sear the tuna steak for a couple of minutes per side making sure to keep the center raw. Then with a sharp knife cut it into quarter inch slices and top with a generous spoonful of the vinaigrette.

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