Chef Nick Leahy of Saltyard joined Flavors on Saturday, February 13th to show Bloomingdale's shoppers how to prepare a quick, elegant and sure to please Valentine's Day dinner. Now that the stress of Valentine's Day is over, you can impress friends and family alike at dinner parties with these delicious recipes!

Seared Tuna with Winter Veggie Slaw and Quick Citrus Vinaigrette

For the Tuna:
1    pound tuna, cut into 4 ounce blocks
1    cup peanuts, ground
2    tablespoons poppy seeds
1    teaspoon salt
1    tablespoon sunflower oil

To prepare tuna:
Combine ground peanuts, poppy seeds, and salt. Rub tuna all over in peanut mixture to coat evenly. Heat a sauté pan over high heat until very hot; then sear tuna on 4 sides for 45 seconds per side.  Set aside to cool while making salad.

For the salad:
1    head Napa cabbage, shaved
1    red onion, shaved
1    rib celery, sliced thinly
1    tablespoon salt
1    apple
4    large radishes, thinly sliced
4    large sunchokes, thinly sliced
1    cup shaved Brussels sprouts (or even better, just the outer leaves)
4    ounces rice wine vinegar
1    ounce hot sauce
      juice of 1 lime
2   ounces honey
4   ounces olive oil
     salt to taste

Thirty minutes before searing tuna, mix cabbage, onion, celery, and salt and let stand at room temperature. In a bowl, mix vinegar, hot sauce, lime, honey, and olive oil. Whisk to combine; then add all of the vegetables, and toss to coat.  Let stand 2 minutes to bring flavors together.

To Plate:
Put salad on plate, thinly slice the tuna and lay over the salad, drizzle with a little more dressing, and sprinkle a little salt over the rare tuna.

Chicken Livers with Brandy Butter & Cacao Nibs

    1    pound chicken livers, trimmed
    2    cups all-purpose flour
    1    tablespoon salt, plus more for seasoning to taste
    1    tablespoon pepper, plus more for seasoning to taste
    1    tablespoon sunflower oil
    2    ounces brandy
    2    ounces vegetable stock
    2    ounces cream
1/2   tablespoon cacao nibs
    4    ounces butter, diced, cold

To prepare dredging mixture, mix all-purpose flour with salt and pepper. Dredge livers in flour mixture.  Heat large sauté pan to medium high; add oil, and sear livers for 2 minutes per side. Deglaze pan with brandy, scraping up seared bits. Add stock and cream to pan. Bring liquid to a boil, reduce heat and simmer for 2 minutes. Add cacao nibs and gradually swirl in butter piece by piece to emulsify. Season to taste and serve. 

This dish can be served over polenta, or with a little side salad of simply dressed bitter lettuces such as frisée or chicory.



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