Steve Mishos

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

1 x 6 oz bag of baby spinach leaves

A handful of mint leaves

A few sheets of thinly sliced nori seaweed

For the Vinaigrette

1/2 cup of rice wine vinegar (or white wine vinegar)

1 cup olive oil

A few heaping spoonfuls of honey (2 tbsp)

A small knob of grated ginger

A few dashes of toasted sesame oil (1tsp)

Directions

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Ingredients

• 1 x 6 oz bag of baby spinach leaves
• A handful of mint leaves
• A few sheets of thinly sliced nori seaweed
• A few pieces of thinly sliced candied ginger

For the Vinaigrette:

• 1/2 cup of rice wine vinegar
• 1 cup of any vegetable oil
• A few heaping spoonfuls of honey (2 tbsp)
• A heaping spoonful or two of miso paste (I always omit this)
• A small knob of grated ginger
• A few dashes of toasted sesame oil (1tsp)
• A few dashes of soy sauce (3 tsp)

Directions:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Yield: 2

Fresh tuna steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ doneness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients Leeks

• 2 tbsp of butter
• 2 tbsp of olive oil
• 4 x leeks, white bottoms only, roots still attached, halved lengthwise
• 1 cup of red wine (I think I used 2 cups wine)
• 2 cups of vegetable broth (I think I used a cube with 1 cup water)
• Salt and pepper

Salsa

• 2 x very ripe tomatoes, chopped
• 1 tbsp of fresh ginger, grated
• 1/2 cup of fresh mint, chopped
• 2 tbsp of olive oil
• 1 x preserved lemon, minced or the juice and zest of one lemon
• Salt and pepper

Tuna

• 1 tbsp of red peppercorns
• 1 tbsp of green peppercorns
• 1 tbsp of black peppercorns
• Kosher salt
• 2 x 6 oz tuna steaks, 1 inch thick
• 3 tbsp of olive

Directions Leeks

Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency. While the leeks braise combine all the salsa ingredients. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the center of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

(source)