Bigeye Tuna with Red Currant and Apple Vinaigrette and Snap Peas

Preparation

1. Step 1

   Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.

   Step 2

   Purée the currants through a fine sieve. Discard solids and reserve liquids.

   Step 3

   Peel the apple and juice it in a juicer, or substitute fresh apple cider.

   Step 4

   Combine the currant purée with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.

   Step 5

   Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.

   Step 6

   To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisée and a few sprigs of micro red radish.

2. Step 7

   *You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.