Seared Ahi Tuna and “Noodle Casserole”
Recipe courtesy of Roel Smith, Executive Chef, Cascade Hills Country Club, Grand Rapids, Mich.
- 8-oz. ahi tuna steaks - 2 ea., sesame-seed crust optional
- cooked crecchiette pasta - 3 cups
- olive oil - 1 Tbsp.
- minced onion - 1/4 cup
- minced garlic - 1 Tbsp.
- mushrooms - 2 cups (golden oyster mushrooms work well)
- diced red pepper - 1/4 cup
- shredded carrot - 1/4 cup
- edamame - 1/2 cup
- white wine for deglazing pan - as needed
- chicken stock - 1/2 cup
- heavy cream - 3 cups
- salt - as needed
- pepper - as needed
- For Garnish:
- fresh scallions - for garnish
- sriracha panko - for garnish
- dehydrated teriyaki mushroom powder - for garnish
- For Sriracha Panko:
- teriyaki - homemade
- Heat pan and olive oil, sauté minced onion, add garlic and continue to cook until fragrant. Add ginger and mushrooms and continue to sauté until mushrooms are cooked and ginger is fragrant. Deglaze with white wine.
- Add chicken stock and reduce by half. Add heavy cream and reduce by half.
- Add pasta, red pepper, carrot and edamame. Toss pasta and vegetables in pan sauce until hot.
- Meanwhile, season the ahi tuna and sear with sesame oil to desired temperature. Let rest, then slice.
- Place pasta on plates (NOTE: Chef uses small cast-iron dishes). Top with tuna and garnish with sriracha panko, dehydrated teriyaki mushroom powder and scallions.
Procedure For Garnish:
- Mix ingredients and dry out on sheet tray in convection oven at lowest temperature.
Procedure For Sriracha Panko:
- Dehydrate mushrooms and teriyaki in convection oven at lowest temperature, then run through a Vitamix.