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Seared Ahi Tuna
(serves 6)
from Stokes Adobe in Monterey, California
1 onion, chopped fine 1/4 cup Sherry vinegar
1/2 cup + 3 T. olive oil 1  T. ground dried smoked chili
2 cups black imported lentils (Beluga) (Chipolte Chili)
1 medium tomato, seeded and chopped Water, Salt to taste
1 lb. trimmed sushi grade Ahi tuna 1 T. ground dried smoked chili
1 T. Kosher salt
  • In med. saucepan, saute onions with 3 T. olive oil until translucent.
  • Add black lentils coated with oil.
  • Add water to cover by half.  Simmer until tender.
  • Drain and toss warm lentils in vinegar and olive oil with ground chiles and salt to taste.
  • Toss in tomato.
  • While lentils are cooking, roll Ahi in a mixture of chili and kosher salt and heat oil in a saute pan until almost smoking.
  • Sear Ahi rare.  For 1 lb. piece of Ahi, 3 min. per side.   Adjust cooking time for desired doneness.
  • In middle of small plate, arrange lentil mixture.  Slice seared Ahi in quarter inch slices and arrange on lentils.

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