Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Chimayo chile powder Or Ancho, Pasilla, etc. Powders

  2. 1/3 cup 78ml Freshly-ground cumin

  3. 1/3 cup 78ml Freshly-ground fennel

  4. 12 oz 340g Center-cut Ahi tuna loin - (must be block shaped) Cilantro Honey Vinaigrette

  5. 2 Serrano chiles (small)

  6. 1 1/2 tablespoons 22ml Honey

  7. 1/2 cup 8g / 1/3oz Cilantro leaves

  8. 1 tablespoon 15ml Dijon mustard

  9. 3/4 cup 177ml Canola oil Salt - to taste Freshly-ground black pepper - to taste Chile Oil

  10. 1/2 cup 118ml Chile powder

  11. 1 tablespoon 15ml Cumin

  12. 3/4 cup 177ml Oil Soba Noodle Cucumber Salad

  13. 1 Seedless cucumber, peeled, julienned

  14. 1/4 lb 113g / 4oz Soba noodles - blanched, refreshed

  15. 2 tablespoons 30ml Finely-sliced scallions, green only Salt - to taste Freshly-ground black pepper - to taste

  16. 1 Daikon sprouts - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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