Currant Apple Vinaigrette Recipes

BIGEYE TUNA WITH RED CURRANT AND APPLE VINAIGRETTE AND SNAP PEAS

Steps:

• Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.
• Purée the currants through a fine sieve. Discard solids and reserve liquids.
• Peel the apple and juice it in a juicer, or substitute fresh apple cider.
• Combine the currant purée with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.
• Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.
• To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisée and a few sprigs of micro red radish.
• *You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.

CURRANT-APPLE VINAIGRETTE

Steps:

• Press currants through a fine sieve. Juice apple with a fresh-juice extractor. (If you do not have a juice extractor, you may substitute 1/4 cup fresh apple cider and a drop of lemon juice.)
• Combine currants with apple juice and slowly whisk in olive oil. Season with salt and white pepper, and add just a few drops of porcini oil. Serve over tuna or pork chops.