Seared Tuna Steaks with Wilted Frisée and Mushroom Salad

Name: Seared Tuna Steaks with Wilted Frisée and Mushroom Salad
Yield: Serves 4
Ingredients: 3 tablespoons, harissa, divided; 1 tablespoon, lemon juice; 6 tablespoons, extra-virgin olive oil, divided; 1-3 tablespoons, hot water (110 degrees); 1 , shallot, halved and sliced thin; 1¼ pounds, cremini mushrooms, trimmed and halved if small or quartered if large; 12 ounces, shiitake mushrooms, stemmed and sliced ½ inch thick; 1 tablespoon, table salt, divided; 1 head, frisée (6 ounces), cut into 1-inch pieces; 4 (6- to 8-ounce), tuna steaks, 1 inch thick; ¼ teaspoon, pepper; ½ teaspoon, sugar; 2 tablespoons, chopped fresh mint

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A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES4

Seared Tuna Steaks with Wilted Frisée and Mushroom Salad

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

Our Tuna Steaks with Cucumber-Peanut Salad are a great summer meal; here we warm up the flavors for colder months, pairing harissa-drizzled sliced tuna with an elegant and earthy frisée and mushroom salad for a simple dish with multiple lay...

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