Rare Tuna with Pear, Pine Nuts, and Chili Oil

Menu Part: 
Cuisine Type: 

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.


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


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
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources