Chef Haller Magee gears up for Iron City Chef - WVTM-TV Birmingham, AL

Chef Haller Magee gears up for Iron City Chef

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We visit Satterfield's to see if Chef Magee with spill the beans on his cooking competition plan.

Bluefin Tuna Panzanella


Serves 4

This is a quick and easy to make raw tuna salad dish that is inspired by the classic Tuscan panzanella bread salad. Of course you could adapt this recipe with tuna that has been cooked to your liking.

Salad Ingredients:

  • 10oz. Fresh Bluefin or yellowfin tuna, cut into 1/4 inch small dice
  • 1 cup ripe cherry or plum tomatoes, cut into halves
  • 1/4 cup pearl onion, peeled, blanched and shocked
  • 1/2 cup cucumber, seeded and chopped
  • 1/4 cup kalamata olives, pitted
  • 2  Tbsp. chopped fresh basil
  • 1/2 cup haricots verts, blanched and shocked
  • 11/2 cups crusty artisinal bread cut into 1 inch croutons
  • 1/4 cup olive oil
  • 1/2 tsp minced garlic 
  • salt and pepper to taste
  • White balsamic and citrus vinaigrette ingredients:
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp white balsamic vinegar
  • 1  Tbsp fresh squeezed orange juice
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp chopped thyme
  • salt and pepper to taste

Instructions for vinaigrette:

Combine all ingredients in mixing bowl except olive oil. Now, slowly drizzle and whisk olive oil into bowl with other ingredients to form an emulsion. Season with salt and pepper to taste. Reserve and keep cold.

For the croutons:

I like my croutons a bit toasted. This way they don't get too soggy when we toss them into the wet ingredients. This is an optional step depending on what you prefer.

Place a saute pan on med-high heat. Add the olive oil listed in salad ingredients. Once the oil is hot add your croutons and toss till they are coated. Add the minced garlic, salt and pepper to taste. Cook till they are just browned. Make sure not to burn the garlic. Reserve for salad. 

To complete the salad:

Place all salad ingredients, except croutons, in a large mixing bowl. Dress with the vinaigrette. Season with salt and pepper. Now let stand at room temperature for 5-10 minutes to let flavors incorporate. Add croutons just before serving. Bonapetito!

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