Tuna Tomato Salad with Rosemary Vinaigrette

Pluck the rosemary and deep-fry in hot olive oil for 1-2 seconds. Lift out and drain. Refrigerate the rosemary flavored oil. Remove stems from tomatoes and cut crosswise at top. Poach (scald) very briefly in simmering water or blanch in steamer at 95 degrees for 1 minute. Rinse cold, peel and chill in the refrigerator. Cut the tuna into very thin slices, and also finely slice the peeled tomatoes. Arrange the tomato slices in rosettes on plates. Place the tuna slices on top and garnish with arugula in the center, if desired. Sprinkle the fried rosemary on top. Season with salt and pepper. Drizzle with balsamic vinegar and a little cooled rosemary oil.

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