Pepper Crusted Ahi Thursday, October 31, 2013

Ingredients

A Club LeConte recipe by Chef Paul Ortiz for March of Dimes

4 oz Ahi Tuna
1 oz 3 Peppercorn Blend
1/4 Teaspoon Sea Salt
1/4 oz Olive Oil
1/2 Orange (Segments)
1/6 English Cucumber (Julienne cut)
1/2 oz Wasabi
2 oz Toasted Sesame Dressing
Garnish with Spring Mix

Directions

Coat Ahi with pepper blend and salt. Pan sear in a very hot pan or on flat top with a small amount of oil. Remove quickly as to not over cook and let stant for two minutes. Slice Ahi on a rough cut bias and place on the plate. Garnish with orange segments, wasabi, cucumber and drizzle with vinaigrette and top with spring mix.

WVLT VOLUNTEER TV

6450 Papermill Drive Knoxville, TN 37919 Phone - (865) 450-8888; Fax - (865) 450-8869
Copyright © 2014 WVLT-TV Inc. - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.