Pan-seared Tuna / Sliced Avocados / Strawberry Citrus Gastrique / Arugula / Pea Shoots / Pickled Crabmeat / Pickled Red Onions / Crispy Fried Prosciutto / Strawberries Recipe

Cooking Instructions

1. 1

   Prepare the Gastrique

   In a small saucepan, combine the fresh orange juice, lemon juice, honey, and sliced strawberries. Bring to a boil over medium heat, then reduce to a simmer. Cook until the mixture has thickened slightly, about 10 minutes. Remove from heat and let cool.

2. 2

   Cook the Tuna

   Heat olive oil in a skillet over medium-high heat. Season the tuna steaks with salt and black pepper. Sear the tuna for about 2-3 minutes on each side for medium-rare, adjusting the time for desired doneness. Remove from the skillet and let rest.

3. 3

   Prepare the Prosciutto

   In the same skillet, add the prosciutto slices and cook until crispy, about 2 minutes per side. Remove and drain on paper towels.

4. 4

   Slice the Avocados

   Cut the avocados in half, remove the pit, and slice them into thin wedges.

5. 5

   Assemble the Plate

   On each plate, arrange a bed of arugula and pea shoots. Place the sliced tuna on top, followed by the avocado slices, pickled crabmeat, and pickled red onions. Drizzle with the strawberry citrus gastrique and top with crispy prosciutto. Garnish with additional strawberries if desired.