Fresh Tuna Fish Salad with Local Mango and Pineapple tossed in a Parsley Chive Vinaigrette (Appetizer) Chef Reuben Albert - The Beach Restaurant, Antigua PREPARATION TIME: 35mins. SERVES: 4 Ingredients: Tuna Salad 6 large mangoes, peeled 1 large Antigua Black Pineapple, peeled 1 medium yellow onion 16 oz (450 g) fresh sushi grade tuna loin
Fresh Tuna Fish Salad
with Local Mango and Pineapple tossed in a Parsley Chive Vinaigrette
Ingredients: Parsley Chive Vinaigrette
24
6 oz (180 ml) olive oil 2 oz (60 ml) sushi vinegar 1 tbsp fresh parsley, finely chopped 1 tbsp fresh chive, thinly cut 2 fresh endive heads Salt and white pepper to taste Garnish 2 medium lemons Alfalfa sprouts
Method for Tuna Salad Medium dice mango, pineapple, onion and tuna. Set aside. Method for Parsley Chive Vinaigrette Put vinegar and olive oil into a medium bowl and whisk for about 20 seconds. Add chive and parsley; continue whisking for about 3 seconds. Divide and reserve half the vinaigrette for garnish.
Babich Sauvignon Blanc Region: Marlborough, New Zealand Local Supplier: Best Cellars Wines & Spirits
To Serve
Tasting Notes: This is a rich and intensely flavoured
Add remaining ingredients to the other half of the vinaigrette and toss to coat. Add salt and pepper and leave
wine. The palate is
to rest (20 minutes) before serving. Serve with remaining vinaigrette, lemon wedges and top with Alfafa sprouts.
focused, though soft and generous, showing good concentration of tropical fruits. Well-balanced acidity leaves a fantastic crisp finish.
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