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Seared Rare Ahi Tuna with Garnet Yam Puree, Blistered Scallions and Shishito Peppers, Peanuts and Gingered Maple Miso Sauce

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Chef David LeFevre of Manhattan Beach Post restaurant is making this tasty dish with a spicy kick!
Ingredients

Ingredients for Gingered Maple Miso Sauce

  • 6 Tablespoons Maple Syrup
  • 1 Teaspoon Lime Juice
  • ¼ Teaspoon Black Pepper
  • 1 Teaspoon Freshly Grated Ginger
  • 1.5 Teaspoons White Miso
  • 2 Teaspoon Butter

Ingredients for Garnet Yam Puree

  • 2 Medium Size Garnet Yams
  • 1 Teaspoon Pumpkin Pie Spice
  • 2 TB Brown Sugar
  • 2 TB Hot Veg Stock, Milk or Water
  • 2 TB Room Temperature Butter
  • Salt and Pepper to Taste

Ingredients for Seared Ahi Tuna

  • 4 Each 4oz Tuna Portion, Cut to A 2inch X 1 Inch X 3 Inch Log
  • 1 Tablespoon Sesame Oil
  • 4 Teaspoon Black Sesame Seeds
  • Salt and Pepper to Taste

Ingredients for Charred Scallions

  • 20 Scallions, Washed, Roots and Tips Trimmed
  • 1 Teaspoon Sesame Oil
  • 2 Tb Rice Vinegar
  • Salt and Pepper to Taste

Ingredients for Blistered Shishito Peppers

  • 12 Shishito Peppers, Washed and Stems Trimmed
  • 1 Teaspoon Sesame Oil
  • Lime Juice
  • Salt and Pepper to Taste

Ingredients for Plating

  • 4 large 12 inch Round plates
  • 12 Tablespoons Garnett Yam Puree (3 Tablespoons per plate)
  • 20 Grilled Scallion (5 per Plate)
  • 4 Portions of Seared Tuna, cut into 12 Medallions (3 Medallions of Tuna Per plate)
  • 12 Blistered Shishitos (3 per plate)
  • 4 Tablespoons Gingered Maple Miso Sauce (1 Tablespoon per plate)
  • 32 Cilantro leaves ( 8 leaves per plate)
  • 8 teaspoons Crushed peanuts (2 teaspoons per plate)

Seared Ahi Tuna - Home & Family

Directions for Gingered Maple Miso Sauce

1. In a small sauce pot, reduce the maple syrup to 4 Tablespoons and remove from the heat immediately.
2. Whisk in the lime juice, black pepper, fresh ginger and white miso.
3. Just before plating add the butter and reserve warm.

Directions for Garnet Yam Puree

1. Preheat the oven to 375 degrees.
2. Pierce and Wrap the Garnett yam in Aluminum foil, place on a baking tray and roast until they are completely fork tender, approximately 30-40 minutes.
3. While still warm, scoop out the tender meat and place into a food processor.
4. Add the spice, brown sugar, hot liquid of choice, butter and puree until smooth.
5. Remove from the food processor, season with salt and pepper and keep warm.

Directions for Seared Ahi Tuna

1. Preheat skillet to medium high heat
2. Season the tuna liberally with the black sesame seeds, salt and pepper
3. Add sesame oil to the skillet
4. Add the Tuna and sear each side for 30 seconds.
5. Remove from the heat and let rest for 1-2minutes
6. Cut each Log to create 3 pieces each, 12 pieces total
7. Season cut sides with salt and pepper and serve immediately

Directions for Charred Scallions

1. Preheat skillet to medium heat.
2. Add sesame oil to the skillet.
3. Add the cleaned and trimmed scallions so each is searing on one side.
4. Sear until dark brown, and the turn over to the other side.
5. Sear the other side until dark brown.
6. Turn heat of skillet, and while the scallions are still in the skillet add the Rice vinegar.
7. Season with salt and pepper and reserve warm.

Directions for Shishito Peppers

1. Preheat skillet to high heat.
2. Add sesame oil to the skillet.
3. Add the washed and trimmed shishitos.
4. Sear until they blistered on all sides but not limp.
5. Remove from the pan, and season with lime juice and salt and pepper to taste.
6. Serve immediately.

Directions for Plating

1. Place 3 TB of puree in the center of the plate in a circle.
2. Place 5 grilled Scallions on the puree from upper right hand side of the Garnett yam puree to the lower left side (1 to 7 on a clock dial).
3. Place the two of three seasoned tuna medallions on each side of the scallions and the third on top of those two in a pyramid fashion.
4. Place the three blistered shishitos on leaning against the tuna.
5. Drizzle 1 Tablespoon of the gingered maple miso sauce on top and around the dish.
6. Garnish with the cilantro leaves and crushed toasted peanuts.
7. Dig in!

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