|
Yield:
4
Ingredients:
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". Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|