Seared Ahi Tuna

What's hot and cool, sweet and spicy, and guaranteed to disappear from the serving dish faster than you can say "more"? This appetizer from Javier Lopez, executive chef at Folks Folly Prime Steakhouse



6 lb. fillet of sashimi grade tuna

Old Bay or similar spice mix

46 oz. pineapple juice

1 lb. brown sugar

1 c. soy sauce

1 tsp. cayenne pepper

1/4 c. minced fresh ginger

1/4 c. honey

1/2 c. corn starch

2 pineapples, finely diced

2 medium jicamas, finely diced

2 red peppers, finely diced

2 green peppers, finely diced

1 large red onion, finely diced

1/4 c.peeled ginger, finely diced

1/2 c parsley, finely chopped

3 large limes, juiced

Salt and pepper to taste

Tuna and base sauce instructions:

Rub or roll tuna fillet in the Old Bay seasoning and sear for 1-2 minutes on all four sides in a medium hot pan with a little olive oil. Set aside before chilling to 36-38 degrees. In a large sauce pan, combine pineapple juice, brown sugar, soy sauce, cayenne, minced ginger, honey, and corn starch (mixed with 1/3 cup cold water). Bring to a slow boil over 5-7 minutes. Let cool.

Salsa instructions:

In a large mixing bowl, combine all remaining ingredients, mix well, cover and cool for 2 hours

This appetizer can be served in several ways — as part of a large buffet or reception; as hors d'oeuvres on a crisp wafer or crostini; individually plated as an appetizer; or as a luncheon or summer entree salad with mixed greens. At Folk's Folly Prime Steakhouse we serve it as an appetizer to be shared with 2-4 guests. We place a 1/2 cup of the salsa in the center of a square white plate, slice the tuna thinly, artfully arrange it around the salsa, and drizzle the entire plate with the thickened and cooled ginger-soy pineapple sauce. Garnish with micro greens if desired.

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