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Seared Ahi Tuna

Chef Brandon Mikulich from Flemings, makes Seared Ahi Tuna
Seared Ahi Tuna
4 oz Ahi
2 1/2 tsp. Spicy Tuna Oil
1 3/4 oz Vegetable Salad
1/4 oz Baby arugula
1 Tbsp. Rice Wine Vinaigrette
1/2 oz. Ginger, pickled
1 Tbsp. Spicy Mustard Sauce
1 Pinch Micro Greens

Stir the spicy tuna oil well then roll the Ahi in the spice.  Sear on a hot cast iron skillet on all sides expect the ends.  Remove from the skillet, then cut into 1/8" slices.  Tuna should be rare.
Combine the vegetable salad, arugula and rice wine vinaigrette in a small mixing bowl and toss well.  Stack the vegetables tall on the top right corner of a warm small rectangle plate.  Place the pickled ginger on the bottom corner.
Arrange the Ahi slices out in front of vegetables...
Place micro creens on the top

Tuna Rub
2 Cups Black Pepper, whole
1 1/2 cups Poppy Seeds, black
1/4 Cup Kosher Salt
Cook black pepper in a saute pan set on medium high heat for two minutes.  Place the cooked peppercorns in to a blender and pulse into small peaces.
Blend the poppy seeds and kosher salt.


Spicy Tuna Oil
1 1/4 cup Pumace Oil
1 Cup Tuna Spice
Combine the oil and tuna spice in a container
Cover and refrigerate

Rice Wine Vinaigrette
2 Cups Rice Wine Vinegar
4 Cups Pomace Olive Oil
2 Tbsp. Sesame Oil
1 1/2 Tsp. Black Pepper
1 1/2 Tsp. Kosher Salt
1 Tbsp. Poppy Seeds

Combine all ingredients into a mixing bowl and mix thoroughly.

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