Recipe for Chimayo Chile Crusted Ahi Tuna with Soba Noodle Cucumber Salad and Cilantro Honey Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 cup Chimayo chile powder
or Ancho, Pasilla, etc. powders
1/3 cup freshly-ground cumin
1/3 cup freshly-ground fennel
12 oz center-cut Ahi tuna loin (must be block shaped)
----------------- CILANTRO HONEY VINAIGRETTE ----------------
2 sm Serrano chiles
1/2 tbl honey
1/2 cup cilantro leaves
1 tbl Dijon mustard
3/4 cup canola oil
Salt to taste
Freshly-ground black pepper to taste
----------------- CHILE OIL ----------------
1/2 cup chile powder
1 tbl cumin
3/4 cup oil
----------------- SOBA NOODLE CUCUMBER SALAD ----------------
1 x seedless cucumber, peeled, julienned
1/4 lb soba noodles blanched, refreshed
2 tbl finely-sliced scallions, green only
Salt to taste
Freshly-ground black pepper to taste
Instructions:
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".

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  ... Chimayo Chile Crusted Ahi Tuna with Soba Noodle Cucumber   ::   Chimayo Chile Sauce (Hl)   ...