Guinness Soaked Tuna

The perfect island alternative to corned beef and cabbage, try this ultra upscale seafood dish created by the chefs at the Four Seasons Hotel, Dublin and featured on Follow That Food on the Fine Living Network.

Yield: 2 servings
Prep Time:
Cook Time: 3-5 minutes
Inactive Prep Time: 12 hours
Ease of preparation: easy

Recipe courtesy Terry White, Four Seasons Hotel-Dublin

Ingredients:

Salad Dressing:

2 teaspoons sherry vinegar
4 teaspoons olive oil
1 teaspoon sesame oil
1/2 lemon, juiced
1/2 teaspoon toasted sesame seeds

Guinness Soaked Tuna:

1 cup brown sugar
1 cup salt
1 1/4 cups Guinness
3 sea scallops
3 oysters
1 (8-inch x 2-inch by 3/4-inch thick) piece blue fin tuna
4 cups favorite salad greens, cleaned

Instructions:

1. To make the Salad Dressing, combine sherry vinegar, olive oil, sesame oil, lemon juice and sesame seeds in a jar, shake well and place aside.
2. Combine sugar, salt and Guinness to make a brine. Stir well, until sugar and salt are dissolved. Add tuna and brine for 12 hours in the refrigerator.
3. Remove tuna, wash under cold water and dry with a clean towel.
4. Slice 4-inch long and 1/4-inch thick ribbons off the tuna and wrap one around each of the scallops and oysters.
5. Gently sear oysters and scallops in a very hot fry pan, until the tuna cooks on the outside and the scallops and oysters just lose their translucence. Remove from heat.

To serve, place 3 scallops on each plate. Toss oysters with salad greens and 2 teaspoons of the dressing and place in between the scallops. Drizzle extra dressing around the plate and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.