CHEF ARNOLD MYINT / BLVD NASHVILLE
Seared Tuna Salad with Caper Dressing
2 T fresh dill
2 T shallots, chopped
1 T Dijon mustard
2 T honey
1/2 c white wine vinegar
1/4 c olive oil
1 tuna steak
Hickory Smoked Salt and Cracked Pepper to taste
Hard Boiled Egg
Season tuna steak with salt and pepper to taste, and sear all sides of the tuna in a hot pan with 1 T olive oil for about 1 minute. Remove from heat.
To prepare Caper Dressing, place first 6 ingredients in a blender on low speed to combine. Slowly add olive oil with blender running till it is completely emulsified with the other ingredients.
Place arugula on serving plate, put seared tun on top and arrange vegetables and hard boiled egg around it. Pour dressing over all and garnish with fresh dill. Serve immediately.
* Arnold's Hickory Smoked Salt is available at BLVD Nashville.