Monday, June 3, 2013

Seared Tuna Sashimi

Ingredients:
- 1 lb. of sushi grade tuna (can buy at any reputable fish monger)
- 2 fennel pods each
- 2 sprigs of tarragon
- 1 tab of ground coriander
- 1 bunch of baby arugula
- lemon vinaigrette (see below)

Preparation:
1. Thinly slice the fennel, perpendicular to the grain. Stopping once you start to see the core of the vegetable.
2. Thinly slice the baby arugula and mix with the fennel. Toss with the lemon vinaigrette.
3. Season the tuna with salt on both sides of the fish.
4. Sear the fish on high heat with canola oil on one side of the fish. Let a nice golden brown crust form.
5. Pull out of the pan and liberally sprinkle with the coriander powder.
6. For presentation, put four equal portions of the fennel salad in the middle of the plate. Thinly slice the fish and place on top of the salad.


Recipe Donated by Logan - An American Restaurant, Ann Arbor MI

found in the book "The Age of Globesity"

RenAMI
Renaissance Age Management Institute | Patino Diet
29150 Buckingham Street,
Livonia, MI 48154
(734) 207-9999

www.PatinoDiet.Com
http://www.ageofglobesity.com

Sports Medicine Physician, Sports Medicine Clinic, Health Consultant, Weight Loss Service, Nutritionist, Pain Management

1 comment:

  1. As long as I can have a killer Wasabi with it the kind that makes you bang your hand on the table after you eat a good hunk of it and makes your eyes water all up than I am in heaven! A lot of places just do not have it hot enough for my intense taste buds! Lol!

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