TUNA
Level 2
Celery-Salted Tuna Salad with Dijon Dressing
from Erick Williams of mk, Chicago
As an alternative to poaching in oil, Erick poaches rare Tuna or other firm-fleshed fish in water with a pinch of celery salt. Erick likes to set the fish aside to cool while he uses the poaching liquid to make a creamy Dijon dressing for the Tuna.
First, Erick adds the strained poaching liquid to a mixing bowl and adds freshly chopped garlic,
Serving suggestion: Slice and arrange seared Tuna and place on top of a bed of delicate greens, with any dressing of your choice.
