Pecan-crusted Tuna / Served Over Fried Polenta Strips / Topped With A Salad Of Pea Tendrils / Crispy Prosciutto / Strawberries / Pickled Onions / Champagne Vinaigrette Recipe

Preparation

1. 1

   Prepare the Polenta

   In a pot, bring 4 cups of water and 1 tsp salt to a boil. Gradually whisk in the polenta. Reduce heat and cook, stirring frequently, until thickened (about 15 minutes). Pour into a greased baking dish and let cool. Once set, cut into strips.

2. 2

   Fry the Polenta Strips

   In a skillet, heat olive oil over medium heat. Fry the polenta strips until golden and crispy on all sides. Remove and drain on paper towels.

3. 3

   Prepare the Tuna

   Season the tuna steaks with salt and pepper. Dredge in flour, dip in beaten egg, then coat with chopped pecans.

4. 4

   Cook the Tuna

   In the same skillet, heat olive oil over medium-high heat. Cook the tuna for 2-3 minutes on each side or until desired doneness. Remove from heat and let rest.

5. 5

   Make the Vinaigrette

   Whisk together champagne vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a bowl.

6. 6

   Assemble the Salad

   In a bowl, combine pea tendrils, strawberries, crispy prosciutto, and pickled onions. Drizzle with champagne vinaigrette.

7. 7

   Plate the Dish

   Place fried polenta strips on a plate, top with the pecan-crusted tuna, and finish with the salad topping.