Seared Tuna with Blueberries and Snap Peas

The right touch of natural sweetness balanced by a hint of spice

By Nichol Nelson

Seared Tuna with Blueberries and Snap Peas

Photo by Dan Goldberg

This dish came about when I was visiting my parents during the Scottsdale Food and Wine Festival (it’s always an experience partying with your parents). The annual event takes place in the spring, just when snap peas and blueberries are coming into season. Blueberries have a touch of tartness, so they work well with a bright and lightly bitter green like sorrel, which to me has clean acidity that’s almost like a cross between lemon and green apple peel. The combination of sorrel, crunchy pea pods, and juicy berries proved my theory that fruit is a totally underused ingredient in savory dishes. It adds just the right touch of natural sweetness that’s easily balanced out with a hint of spice (hence the sriracha in the dressing). As long as you keep balance in mind, I encourage you to play around with berries in savory dishes, too.

You might just come up with your own masterpiece.

SERVES 4

Dressing
    3 tablespoons rice vinegar
   2 tablespoons extra virgin olive oil
   1 tablespoon minced shallot
   ½ lemon, zested
    1 teaspoon Dijon mustard
   1 teaspoon honey
   ¼ teaspoon sriracha
    Salt
    Freshly ground black pepper

Salad
   1 pound ahi tuna, blood line and skin removed, cut into 4 rectangles
    Salt
    Freshly ground black pepper
   1 tablespoon canola oil
   8 ounces snap peas, cut on a bias into thin strips
   1 cup shaved radish
   1 cup fresh blueberries
   ²⁄³ cup sorrel, chiffonaded
   ½ cup pine nuts, toasted

1. For the dressing: In a small bowl, whisk together vinegar, oil, shallot, lemon zest, mustard, honey, and sriracha until emulsified. Season with salt and pepper.

2. For the salad: Season tuna with salt and pepper. Heat oil in a large, nonstick skillet over high heat. Sear tuna, browning on all sides. Be sure not to overcook it; you want the interior to be rare and bright pink. Transfer to a cutting board and cut into ¼-inch slices.

3. In a medium bowl, carefully toss peas, radish, blueberries, sorrel, and pine nuts with dressing. Distribute salad among plates and top with tuna.