Tuna Tomahawk
Recipe courtesy of Brandon Testi, Executive Chef, TPC Craig Ranch
Ingredients
- double-bone ahi tuna steak - 18 ozs., sesame crusted
- yams - spiraled, sauteed in ginger and garlic oil
- forbidden rice - cooked with Chinese 5 spice and seafood stock
- yum yum sauce - Kewpie mayo, Sriracha, tomato powder, fish sauce, yuzu juice, rice wine vinegar, whipped together until smooth
- togarashi peanuts - whole salted peanuts, crispy onions, garlic chips, pulsed until small pieces are developed, tossed in togarashi spice mix
Instructions
Procedure for the Tuna Steak:
Sear an 18-ounce double-bone ahi tuna steak in extremely hot avocado oil until the crust is developed.
Procedure for the Spiraled Ginger Yams:
- Using the spiralizer, turn the yam to create noodles.
- Quickly blanch in hot water to order.
- Sauté in a ginger and garlic oil.
Procedure for the Forbidden Rice:
- Using a rice cooker, add rice, Chinese 5 spice and seafood stock. Cook normally.
Procedure for the Yum Yum Sauce:
- Whisk together Kewpie mayo, Sriracha, tomato powder, fish sauce, yuzu juice, and rice wine vinegar until smooth.
Procedure for the Togarashi Peanuts:
- In a robot coupe, add in whole salted peanuts, crispy onions, and garlic chips.
- Pulse until small pieces are developed.
- Toss in the togarashi spice mix at the end.
