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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources