Salad: 4oz tuna filet 1 ea pear 2 oz julienne carrot 2 oz roasted red pepper 2 oz segmented blood orange 2 oz snow peas (blanched) 6 oz romaine lettuce
Pan sear the tuna steak to desired doneness with salt and pepper seasoning to taste. Poach the pear in red wine, grenadine, sugar and cinnamon. Toss remaining ingredients together and make a bed of the lettuce mix on your plate. Cut the tuna and the pear on the bias and layer across the top of the lettuce mix. Drizzle the vinaigrette over the top and serve.
Vinaigrette: 5 ea roma tomatoes 5 ea clovers of minced garlic 1/4 cup chives 1/4 cup cilantro 1/2 cup red wine vinegar 1/2 cup blood orange juice 1/2 cup + 2 tbl. olive oil
Toss tomatoes, chives, garlic, and cilantro in 2 tbl. olive oil to coat and place on a greased sheet pan skin side down making sure the herbs and garlic are on the tomatoes. With the oven on the lowest temp. setting (150 degrees or just the pilot light on) place the tomatoes in and leave over night or until withered. Puree this mixture in a food processor then transfer to a mixing bowl. Gradually wisk in the remaining olive oil, blood orange juice, and red wine vinegar and season to taste with salt and white pepper.