Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Lever-press citrus juicer — maximum juice, no seeds
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Lever-press citrus juicer — maximum juice, no seeds
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Perfect ice spheres — minimal surface area, maximum chill
You're reading one of recipes available free. Full library with Gastronome.
in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. sprinkle 1/4 teaspoon each of the salt and the pepper over the tuna. cook the fish for 2 minutes. turn and cook until done to your taste, 2 to 3 minutes longer for medium rare. transfer the tuna to a carving board. in a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. add the remaining 6 tablespoons oil slowly, whisking. cut the tuna into 1/2-inch-thick slices. in a large glass or stainless-steel bowl, combine the lettuce and the radishes and toss with all but 2 tablespoons of the vinaigrette. put the salad on plates. top with the tuna slices and drizzle the remaining vinaigrette over the top.