Ingredients Jump to Instructions ↓

  1. 2 loaves Italian flat bread, sliced into 24 thin slices

  2. 1 (6 to 8 inches) fresh ahi tuna loin

  3. 1 sushi grade if possible

  4. 4 stalks lemongrass, chopped very fine (a coffee grinder will help)

  5. 4 Tablespoons coriander seeds

  6. 3 Tablespoons cracked black peppercorns

  7. 3 Tablespoons coarse sea salt

  8. 8 ounces peanut oil For Salsa:

  9. 10 to 12 firm ripe Roma tomatoes, cored and seeded, sliced thin

  10. 1 red onion, minced

  11. 1/2 bunch fresh cilantro, minced

  12. 1 bunch green onion, sliced thin

  13. 18 medium shiitake mushroom caps, stems removed, sliced thin

  14. 2 lemons, juiced Lemon zest, minced fine (from lemons above)

  15. 2 ounces light-tasting oil

  16. 2 ounces soy sauce

  17. 1 ounce sesame oil

  18. 2 teaspoons Szechwan peppercorns, ground fine Salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation: Prepare tuna by trimming away any skin or dark flesh, as if you were trimming the loin for steaks. Combine the lemongrass, coriander , peppercorns , and salt in a bowl. Pour out onto a pan. Make sure the loin of tuna is dry. Roll it in the spices, coating all sides. In a pan large enough to fit the length of the tuna loin, heat the peanut oil till it begins to smoke. Sear all sides of the tuna loin to a golden brown. It should take approximately 2 to 3 minutes per side. Remove from pan and chill in the freezer for up to 2 hours or until it firms up. (Longer than 2 hours will freeze it throughout, and it will become hard to slice.) Meanwhile lay out the sliced bread onto a pan and drizzle with a light tasting oil. Bake at 200 to 225 degrees F in an oven till crisp and dry. Slice the loin of ahi tuna as thin as possible and arrange on a slice of toast. Top with a spoonful of salsa. To make the salsa , combine tomatoes , red onions , cilantro , green onions , mushrooms , lemon juice, lemon zest, oil, soy sauce , sesame oil, peppercorns, salt, and pepper. Allow to marinate for a minimum of 30 minutes. Yield: 6 to 8 servings Recipe Source: Chef Arnold Eric Wong, EOS Restaurant & Wine Bar , San Francisco, California Reprinted with permission.


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