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

Recipe Ingredients

1/3 cup	78ml	Chimayo chile powder
		Or Ancho, Pasilla, etc. Powders
1/3 cup	78ml	Freshly-ground cumin
1/3 cup	78ml	Freshly-ground fennel
12 oz	340g	Center-cut Ahi tuna loin - (must be block shaped)
		Cilantro Honey Vinaigrette
2		Serrano chiles (small)
1 1/2 tablespoons	22ml	Honey
1/2 cup	8g / 0.3oz	Cilantro leaves
1 tablespoon	15ml	Dijon mustard
3/4 cup	177ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chile Oil
1/2 cup	118ml	Chile powder
1 tablespoon	15ml	Cumin
3/4 cup	177ml	Oil
		Soba Noodle Cucumber Salad
1		Seedless cucumber, peeled, julienned
1/4 lb	113g / 4oz	Soba noodles - blanched, refreshed
2 tablespoons	30ml	Finely-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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