Wednesday, May 30, 2012 | 5:16 p.m.
“We change so much with the seasons, everything changes,” says executive chef Richard Camarota of Sage at Aria. Warmer weather means new vegetables, such as asparagus, served grilled in a salad with a smoked, poached egg and almonds.
- Aria, (877) 230-2742.
- Monday-Saturday, 5-11 p.m.
For something more substantial—a dish that shows off Sage’s refined style without getting too complicated—Camarota offers up seared Black & Blue tuna, pairing fresh ahi with artichoke hearts, green beans, cherry tomatoes and a bit of blanched potato. For a true restaurant presentation, finish it off with a soft-boiled quail egg.
Seared Black & Blue Tuna
10 oz. raw, sushi-grade ahi tuna
1 oz. black peppercorn, ground
1 oz. coriander seed, ground
1 oz. fennel seed, ground
½ cup small tender green beans, blanched and thinly sliced
½ cup artichoke hearts, poached and quartered
10 pieces cherry tomatoes, halved
¼ cup Yukon gold potato, diced fine and blanched
½ bunch fresh chives, minced
4 quail eggs, soft boiled and halved
8 pieces white anchovies, oil-cured
1 cup arugula leaves, small and tender
¼ cup oil-cured black olives, minced fine
¼ cup extra virgin olive oil
Pre-heat a large sauté pan. Cut the tuna loin so that the sides are squared off. Season liberally with salt and coat with a mixture of the ground spices. In a small amount of oil, quickly sear each side of the tuna for about 10 seconds. Remove and chill.
In a small bowl, mix artichokes, cherry tomatoes, green beans, potatoes and chives. Dress with a small amount of olive oil and salt. Combine the minced black olive with the olive oil and reserve.
Slice seared tuna about a half-inch thick and arrange on a serving plate. Season with sea salt. Gently arrange the cut vegetables on top and around the fish. Drizzle olive mixture around. Toss the arugula leaves in remaining dressing, and place atop the tuna. Finish with quail eggs and anchovies.