Serving: Makes 4 servings

• 1/4 cup sugar snap peas, julienne
• 1 tbsp. black olive tapenade
• 1 tsp. shallots, minced
• 1 tsp. aged balsamic vinegar
• 1 tsp. extra virgin olive oil
• 1 tsp. parsley, chopped
• 1 pint red currants
• 1 green apple*
• 1/4 cup good-quality extra virgin olive oil
• Salt and freshly ground white pepper to taste
• 4 oz. sashimi-quality bigeye tuna
• Sea salt (Maldon, sel gris, or fleur de sel)
• 1/4 oz. white frisée
• 1/4 oz. purple micro radish (or other micro greens)

• Mix all ingredients together to make snap pea salad. Let salad marinate in the fridge for about 30 minutes. • Purée currants in a fine sieve. Put away the solids, putting liquids aside. • Peel the apple and blend until juicy, or just use fresh apple cider instead. • Mix apple juice and currant purée together, then slowly stir in olive oil. Once oil is blended, add several drops of porcini oil, white pepper and salt to season (Only use a little porcini oil because its taste can dominate other flavors.) Refrigerate with a cover. • Slice tuna, against the grain, into 1/8” thick pieces with a very sharp knife. Add freshly ground pepper and sea salt to season. Add on a drizzle of extra virgin olive oil. • Place fish slices onto a little pea salad and brush red apple vinaigrette over to serve. Add several sprigs of micro red radish sprigs and the most delicate frisée white leaves to decorate the dish. •
NOTE: You can use half a cup of fresh apple cider and 1 tsp. of lemon juice instead.

Nutrition Information
• Calories: 225 • Total Carbohydrate: 15 g • Cholesterol: 11 mg • Total Fat: 15 g • Fiber: 4 g • Protein: 8 g • Sodium: 364 mg • Saturated Fat: 2 g