| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour07 |
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Chimayo chile powder |
|
|
Or Ancho; Pasilla, etc. powders |
| 1/3 |
c |
Freshly-ground cumin |
| 1/3 |
c |
Freshly-ground fennel |
| 12 |
oz |
Center-cut Ahi tuna loin; (must be block |
|
|
Shaped) |
|
|
=== CILANTRO HONEY VINAIGRETTE === |
| 2 |
sm |
Serrano chiles |
| 1 1/2 |
tb |
Honey |
| 1/2 |
c |
Cilantro leaves |
| 1 |
tb |
Dijon mustard |
| 3/4 |
c |
Canola oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== CHILE OIL === |
| 1/2 |
c |
Chile powder |
| 1 |
tb |
Cumin |
| 3/4 |
c |
Oil |
|
|
=== SOBA NOODLE CUCUMBER SALAD === |
| 1 |
|
Seedless cucumber; peeled, julienned |
| 1/4 |
lb |
Soba noodles; blanched, refreshed |
| 2 |
tb |
Finely-sliced scallions; green only |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Box Daikon sprouts; for garnish |
INSTRUCTIONS
Salt the tuna loin and roll in spice mixture. Sear in hot pan with
canola oil for just 10 seconds a side. Keep very rare!! Refrigerate
for easier slicing. Cilantro Honey Vinaigrette: Blend all together
and slowly add oil. A little ice water may be needed. Chile Oil: Heat
chile and cumin together in a saute pan until barely smoking. Whisk
in oil. Transfer to glass jar and let stand overnight for proper
separation. Soba Noodle Cucumber Salad: Toss all with above
vinaigrette. Place mound in center of plate. Surround with thin
slices of Ahi. Drizzle vinaigrette and chile oil on plate. Garnish
with Daikon sprouts. This recipe yields 4 portions. Comments: The
full recipe title as listed is "Chimayo Chile Crusted Ahi Tuna With
Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette".
Source: "CHEF DU JOUR - (Show # DJ-9307) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-20-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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