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Ao Nori Crusted Tuna with Quinoa and Spicy Garlic Sauce - from Repast
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Dinner Dare with Joe Truex and Mihoko Obunai of Repast
It was a romance that blossomed in the kitchen -- and is still cooking. Chefs Joe Truex and Mihoko Obunai, owners of Repast in Midtown, first met on the line of a catering kitchen in New York. They married, moved to Atlanta and on Feb. 14, 2006, they opened their own restaurant.
For a Valentine’s meal, the couple picked two of their favorite dishes and paired them with a simple spinach salad. Both Obunai’s tuna and Truex’s traditional crab cake will be on the restaurant’s menu on Valentine’s Day. But first, they took a few moments to share a romantic meal you can prepare at home in about 30 minutes. See links below for the other dishes.
-- H.M. Cauley, for the Journal-Constitution
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
Ingredients:
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FOR THE TUNA
2 pounds sushi grade tuna (about 5 ounces each)
1 cup of quinoa (with 2 cups water)
1 tablespoon fresh ginger, chopped
1 tablespoon fresh shallots, chopped
1 tablespoon Ao Nori (found at Asian markets)
1 tablespoon each white and black sesame seeds
1 cup fingerling potatoes
2 tablespoons sesame oil
Micro greens for garnish (optional)
FOR THE SPICY GARLIC SAUCE
3 tablespoons Japanese sake
Juice and zest of one lemon
4 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 teaspoon garlic, minced
1/2 teaspoon black pepper
3 tablespoons cornstarch
Instructions:
In a saucepan on medium, heat sake, soy sauce, chili garlic sauce, garlic and pepper until boiling. Dissolve cornstarch in 6 tablespoons of water and whisk in quickly so no lumps form and sauce thickens. Set aside.
Put chopped ginger, shallots and quinoa in a saucepan, cover with 2 cups of water. Bring the pan to a boil, cover and reduce heat, then simmer for 15 minutes.
Remove from heat. Meanwhile, in salted boiling water, cook fingerling potatoes for 10 minutes. After cooking, slice potatoes to 1/8-inch thickness with skin on. In a heating sauté pan, stir fry quinoa and potatoes in the sesame oil for a few minutes until they are golden brown. Season with salt and pepper.
In a bowl, mix the Ao Nori, sesame seeds. Coat portions of tuna with Ao Nori mixture. Heat a skillet with 1 tablespoon of sesame oil. Sear tuna on high heat for about 15 seconds on all sides. Remove from heat and let rest until cool. With a very sharp knife, cut into 1/4-inch slices.
Arrange tuna slices on top of quinoa and potatoes. Drizzle spicy garlic sauce around the plate and garnish with micro greens.
Put chopped ginger, shallots and quinoa in a saucepan, cover with 2 cups of water. Bring the pan to a boil, cover and reduce heat, then simmer for 15 minutes.
Remove from heat. Meanwhile, in salted boiling water, cook fingerling potatoes for 10 minutes. After cooking, slice potatoes to 1/8-inch thickness with skin on. In a heating sauté pan, stir fry quinoa and potatoes in the sesame oil for a few minutes until they are golden brown. Season with salt and pepper.
In a bowl, mix the Ao Nori, sesame seeds. Coat portions of tuna with Ao Nori mixture. Heat a skillet with 1 tablespoon of sesame oil. Sear tuna on high heat for about 15 seconds on all sides. Remove from heat and let rest until cool. With a very sharp knife, cut into 1/4-inch slices.
Arrange tuna slices on top of quinoa and potatoes. Drizzle spicy garlic sauce around the plate and garnish with micro greens.
Nutrition:
Per serving: 659 calories (percent of calories from fat, 32), 61 grams protein, 47 grams carbohydrates, 4 grams fiber, 23 grams fat (4 grams saturated), 86 milligrams cholesterol, 1,132 milligrams sodium.
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