Recipe courtesy of Le Petit Pier
Show: The Best Of
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25 min
15 min
10 min
1 serving


Toasted Sesame Seed Vinaigrette:


Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.

Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside.

Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite-size pieces and arrange on top of lettuce. Garnish with sliced ginger.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.

Toast sesame seeds in a small skillet until light golden brown.

In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes.

While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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