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Seared macadamia nut-crusted ahi tuna

Chef’s Skillet

Seared macadamia nut-crusted ahi tuna

For the tuna

4 ounces ahi tuna
Handful of salted macadamia nuts

Press crushed nuts into filet and sear evenly.

For the yam

1 sweet yam boiled, ice bathed

For the salsa

1 mango, diced
1/4 cup of julienned red onion
1/4 cup fresh cilantro, roughly chopped
1 habanero chile, finely julienned sliced, use half or to taste
4 tablespoons of lemon juice
Salt to taste

Mix all ingredients

Slice sweet yam into two spears and line down center of plate. Add a small mound of mixed greens of choice on top of spears.

Slice seared fish in two, revealing raw tuna to exterior of plate. Spoon salsa over fish. Add a drizzle of extra virgin olive oil (or premium extra virgin olive oil) and soy sauce. Sprinkle fresh black pepper over top.

Pair with a lean, austere white wine of choice. Stand back and watch the sparks fly.

BY CHRISTIAN GOMEZ
Chef
Wet Stone Wine Bare
1927 Fourth Ave.
San Diego, CA 92101
619-255-2856
wetstonewinebar.com



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Posted by LGBT Weekly on Jun 16, 2011. Filed under Chef's Skillet. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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