Cooking Index - Cooking Recipes & IdeasChimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette Recipe - Cooking Index

Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette

The full recipe title as listed is "Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette".

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/3 cup 78mlChimayo chile powder
  Or Ancho, Pasilla, etc. Powders
1/3 cup 78mlFreshly-ground cumin
1/3 cup 78mlFreshly-ground fennel
12 oz 340gCenter-cut Ahi tuna loin - (must be block shaped)
  Cilantro Honey Vinaigrette
2   Serrano chiles (small)
1 1/2 tablespoons 22mlHoney
1/2 cup 8g / 0.3ozCilantro leaves
1 tablespoon 15mlDijon mustard
3/4 cup 177mlCanola oil
  Salt - to taste
  Freshly-ground black pepper - to taste
  Chile Oil
1/2 cup 118mlChile powder
1 tablespoon 15mlCumin
3/4 cup 177mlOil
  Soba Noodle Cucumber Salad
1   Seedless cucumber, peeled, julienned
1/4 lb 113g / 4ozSoba noodles - blanched, refreshed
2 tablespoons 30mlFinely-sliced scallions, green only
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Daikon sprouts - for garnish

Recipe 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.

Source:
CHEF DU JOUR - (Show # DJ-9307) - from the TV FOOD NETWORK

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