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Method
of Preparation for Seared Tuna Kebob:
Cut tuna into 2" cubes. Marinade with paprika, cayenne pepper and oregano. Place cubes on bamboo skewers. Sear tuna in very hot pan from all sides (to desired temperature, preferably rare). Set aside.
Method of Preparation for Mix Greens:
Pre-heat oven to 350°F. Roast pistachios in oven on 350°F for about 5 minutes. Remove from oven and set aside. Cut tomatoes into quarters and mix with olive oil, fresh chopped thyme, salt and pepper. Roast in oven for about 1½ hours on 210°F. Then mix the roasted tomatoes, sliced apples, julienne red onions, pistachios, mix greens and vinaigrette in bowl. Season with salt and pepper.
Method of Preparation for Lemon Pepper Cider Vinaigrette:
Whisk the mustard, sugar, salt, lemon pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasoning to taste. Store covered in refrigerator for up to two days. Bring to room temperature before using. Make about 1 cup.
Presentation:
On a plate, place the mix greens in the center. Place the tuna skewer diagonal across the plate. Serve.
Serves 4
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