Realizing I am spending too much time working on my new business and not enough time adding to my blog I am going to attempt to add some content that I have developed in the past. I worked as the resident chef for five years at Cakebread Cellars. I cant say enough kind words about the Cakebread family. They are committed to excellence and have a world class culinary program lead by culinary director, Brian Streeter. I learned much of my recipe writing techniques at the winery. It takes a lot of hard work. Here is one my recipes that is on the Cakebread Cellars website, a great source for wine and food recipes.
Viewing Posts Tagged ‘tuna’
Rutherford Grill “influenced” Seared Tuna Salad
½ cup mango, large dice (½ inch cubes)
½ cup jicama, large dice
½ cup cucumber, peeled, seeded, large dice
½ cup red bell peppers, large dice
1 head heart of romaine lettuce, large dice
1 teaspoon fresh ginger, minced
1 teaspoon light miso paste
½ teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
8 ounces fresh sashimi grade ahi tuna
coarse salt and fresh ground black pepper
2 teaspoons sesame seeds
2 teaspoons grape seed oil
Combine all the ingredients in large mixing bowl.
Combine all the ingredients in a small bowl and whisk together.
Season the tuna on all sides with salt and pepper. Place the sesame seeds on a small plate and gently press the tuna into seeds to coat evenly. Flip tuna and repeat so two sides are now coated with the sesame seeds. Place a cast iron pan or heavy sauté pan over high heat. Once the pan is hot add the grape seed oil. Sear the fish in the pan for approximately 30 seconds per side. Remove the fish from the pan and let rest on a paper towel lined plate.
To serve, add the dressing to the salad, season lightly with salt and pepper, and mix well. Cut the fish into six even slices and divide onto two plates. Place the salad on the plates and serve. Serve with wasabi, soy sauce, and pickled ginger for a sashimi salad experience.
Enjoy with a glass of Riesling, Gewürztraminer, or similar semi-sweet white wine.
Basque Pepper Stew (Piperade):
|yellow onion, sliced thin|
|4 cloves||garlic, sliced thin|
|2 T.||olive oil|
red bell pepper, seeded and cut into thick slices
yellow bell pepper, seeded and cut into thick slices
Anaheim peppers, seeded and cut into thick slices
plum tomatoes, peeled and seeded
|1 tsp.||Spanish paprika|
|1 T.||red wine vinegar|
|salt and pepper|
|1 T.||coriander seed|
|1 T.||fennel seed|
|1 T.||cumin seed|
|2 T.||olive oil|
|6||Albacore tuna steaks, 4-6 oz. each and about a 1″ thick|
|salt and pepper|
To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 –10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna.
Crush coriander, fennel and cumin seed in a mortar and pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes per side for medium rare or to desired doneness. Serve on a bed of the pepper stew.