Lemongrass Seared Ahi. Tuna Asian Salsa. Crostini.

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• 2 Loaves Italian Flat Bread, sliced into 24 thin slices
• 6-8" Loin Fresh Ahi Tuna (#1 sushi grade if possible) with a small diameter
• 4 stalks Lemongrass, chopped very fine (a coffee grinder will help)
• 4 Tbs. Corriander Seeds
• 3 Tbs. Cracked Black Peppercorns
• 3 Tbs. Course Sea Salt
• 8 oz. Peanut Oil

For Salsa:

• 10-12 Firm Ripe Roma Tomatoes, cored and seeded, sliced thin
• 1 Red Onion, minced
• 1/2 bunch Fresh Cilantro, minced
• 1 bunch Green Onion, sliced thin
• 18 Medium Shi-itake Mushroom Caps, stems removed, sliced thin
• 2 Lemons, juiced
• 2 Lemon Zest, minced fine (from lemons above)
• 2 oz. Light Tasting Oil <2 oz. Soy Sauce
• 1 oz. Sesame Oil
• 2 Tsp. Szechwan Peppercorns, ground fine
• Salt And Black Pepper To Taste

Yields: 6-8 Servings

Procedure:

Prepare tuna by trimming away any skin or dark flesh. As if you were trimming the loin for steaks.
Combine the lemongrass, corriander, pepper and salt in a bowl.
Pour out onto a pan.
Make sure the loin of tuna is dry.
Roll it in the spices, coating all sides.
In a pan large enough to fit the length of the tuna loin, heat the peanut oil till it begins to smoke.
Sear all sides of the tuna loin to a golden brown. It should take approximately 2-3 minutes per side.
Remove from pan and chill in the freezer for up to 2 hours or until it firms up. (longer than 2 hours will freeze it throughout and will become hard to slice).
Meanwhile lay out the sliced bread onto a pan and drizzle with a light tasting oil.
Bake at 200-225 degrees in an oven till crisp and dry.
To make the salsa, combine all the ingredients accordingly.
Allow to marinate for a minimum of 30 minutes.
Slice the loin of ahi tuna as thin as possible and arrange on a slice of toast.
Top with a spoonful of salsa.

Wine:German Reisling Kabinett (dry) Such As, J.J. Prum Reisling Kabinett "Wehlener Sonnenuhr"

Recipe By: EOS Restaurant & Wine Bar. Chef Arnold Eric Wong

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