Pepper Crusted Ahi Thursday, October 31, 2013


A Club LeConte recipe by Chef Paul Ortiz for March of Dimes

4 oz Ahi Tuna
1 oz 3 Peppercorn Blend
1/4 Teaspoon Sea Salt
1/4 oz Olive Oil
1/2 Orange (Segments)
1/6 English Cucumber (Julienne cut)
1/2 oz Wasabi
2 oz Toasted Sesame Dressing
Garnish with Spring Mix


Coat Ahi with pepper blend and salt. Pan sear in a very hot pan or on flat top with a small amount of oil. Remove quickly as to not over cook and let stant for two minutes. Slice Ahi on a rough cut bias and place on the plate. Garnish with orange segments, wasabi, cucumber and drizzle with vinaigrette and top with spring mix.

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