Coffee-Rubbed Yellowfin Tuna

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Posted: Thursday, June 26, 2014 11:59 am

 

 

Coffee-Rubbed Yellowfin Tuna, Sesame Slaw, Crispy Wonton Chips & Ginger Scallion Vinaigrette

As prepared by Michael’s On East Executive Chef Jamil Pineda 

Serves 4

 

 

For the Tuna and Coffee Rub:

2.5 lb Ahi Tuna (cut in long square logs)

2 tablespoons ground espresso coffee

2 tablespoons of Cajun spices

2 tablespoons of brown sugar

1 pinch of cinnamon

1 pinch of garlic powder

1 pinch of onion powder

1 pinch of paprika

1 teaspoon cayenne pepper

1 oz blended oil for searing

Salt and black pepper to taste

Method

In a small bowl, mix the coffee with all spices. Rub the tuna all around and season with salt and black pepper. Heat a nonstick sauté pan over medium high, add the oil and sear the tuna on each side around until it reaches your desired temperature. Let the tuna rest for 3 minutes, then slice and set a side until the dish is ready to be plated.

For the Sesame Slaw:

1 small head of green cabbage, shaved

½ cup of apple cider vinegar

¼ cup of honey

1 tablespoon of sweet mirin

2 tablespoons of sesame oil

1 tablespoon of toasted white and black sesame seeds

Salt and pepper to taste

Method

In medium bowl mix the mirin, vinegar, honey and sesame oil. Add the cabbage and sesame seeds mix well, add salt and pepper to taste. Let it rest for 5 minutes and set aside until the dish is ready to be plated.

For the Kabayaki Sauce:

1 cup soy sauce

1 cup mirin

½ cup sugar

Method

Pour all ingredients into a sauce pan. Bring to a boil on the stove, then simmer on low heat for about 10 minutes or until is syrupy. Remove from heat and allow the sauce to cool.

To Plate:

4 logs of tuna sliced

3 cups of sesame slaw

24 crispy wontons

1 cup cherry tomato

2 tablespoons sweet chili sauce

2 tablespoons mirin

½ cup kabayaki sauce

½ cup chopped green onions

To Serve:

In a small bowl, mix the cherry tomatoes with sweet chili sauce and mirin. Drizzle the kabayaki sauce on the plate (with your own artistic way), place the slaw on the side of the plate (like a Lincoln log), place the tuna on top of the slaw. Garnish with the green onions. Pile 6 wontons on the other side of the plate and garnish with cherry tomato salad and green onions. Michael’s culinary team suggests serving with Wasabi and soy sauce as well.

Coffee-Rubbed Yellowfin Tuna

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