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FROM THE KITCHEN OF EXECUTIVE CHEF BILL SCATENA

Serves 2

Ingredients

1 lb. yellowfin tuna, cut from the top of the loin, ask for”akami” when purchasing

2 teaspoons togarashi

1 tablespoon freshly cracked black pepper

1 tablespoon sea salt

2 tablespoons grapeseed oil

half watermelon radish, peeled and sliced thinly on a mandolin

1/2 oz. fresh lime juice

1 ripe avocado, pit removed and cut into large dice

2 tablespoons minced scallion

sea salt to taste

 

Method

Mix the togarashi, salt and pepper together then coat evenly on one side of the tuna. Preheat a 10-inch skillet on high heat until it starts to smoke then add the grapeseed oil. Wait 10 seconds then lay the tuna into the pan, seasoned side down. Sear the fish for 30 seconds. Remove and transfer to a plate. Refrigerate immediately. Let chill for 30 minutes, then slice with the seared side on the bottom into 1/2-inch thickness. Place raw side up in a line on a serving plate. In a mixing bowl combine radishes, scallion, lime juice and avocado. Gently toss together and season lightly with sea salt. Spoon the salad over the top of the tuna and serve.

Pair with our Chardonnay 2015

 

Photo by Andrea Hubbell

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