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

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources