Rare Tuna with Pear, Pine Nuts, and Chili Oil

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

Dining is an exciting adventure with Chef Karen Barnaby. Her lightly seasoned tuna is quickly seared and served with diced fresh pears, julienned green onions andpine nuts. Served with a drizzle of garlic-infused soy sauce, sesame oil and chili oil.

Ingredients

2 cloves garlic, minced
4 Tablespoons (60 mL) soy sauce
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) roasted sesame oil
1 teaspoon (5 mL) chili oil
4 Tablespoons (60 mL) thinly sliced, green onion
2 8 ounce (250 g) pieces of ahi tuna, 1/2 inch thick
Vegetable oil
Sea salt
2 teaspoons (10 mL) toasted sesame seeds
1 ripe, yet firm Bartlett pear
8 teaspoons (40 mL) mayonnaise
1 Tablespoon (15 mL) raw pine nuts

Steps

1. Combine the garlic, soy sauce, sugar, sesame oil and chili oil. Place the green onion into ice cold water.

2. Coat the tuna with the vegetable oil and salt both sides liberally. Heat a heavy frying pan over high heat until just smoking. Place the tuna in the pan and sear until a good, brown crust forms. Turn over and brown on the other side. The tuna should remain rare. Remove from the pan. Strain the soy sauce mixture through a fine sieve, pressing down on the garlic to extract the flavor. Discard the garlic. The soy mixture may be made up to 1 day in advance. Cover and refrigerate.

3. Drain the green onion and roll in a paper towel to dry. Core the pear and cut into 1/4-inch cubes.

4. Cut each piece of tuna into 12 thin slices. Using 3 slices per plate (or six for a main course), arrange in overlapping slices on 8 (or 4) plates. Drizzle with the soy sauce mixture. Place 1 teaspoon (5 mL) of mayonnaise on top of the tuna and top it with a mound of the pear. Drizzle any remaining sauce over the tuna and sprinkle with the sesame seeds, pine nuts and green onion. Serve immediately.

Source: Karen Barnaby, Fish House in Stanley Park; Pear Bureau Northwest

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources