Chimayo Chile Crusted Ahi Tuna with Soba Noodle Cucumber

Ready in 1 hour

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Black Pepper; freshly ground
12 oz Center-cut Ahi tuna loin;
1/2 c Chile powder
1 tb Cumin
1 Box Daikon sprouts; for
Salt; to taste
1/4 lb Soba noodles; blanched,
2 tb Finely-sliced scallions;
Black Pepper; freshly ground
1 tb Dijon mustard
Salt; to taste
=== CHILE OIL ===
2 sm Serrano chiles
1/3 c Chimayo chile powder
1/3 c Freshly-ground fennel
Or Ancho; Pasilla, etc.
1 1/2 tb Honey
1/2 c Cilantro leaves
3/4 c Canola oil
3/4 c Vegetable oil
1 Seedless cucumber; peeled,
1/3 c Freshly-ground cumin

Original recipe makes 4 servings



Salt the tuna loin and roll in spice mixture. Sear in hot pan with canola oil for just 10 seconds a side. Keep very rare!! Refrigerate for easier slicing. Cilantro Honey Vinaigrette: Blend all together and slowly add oil. A little ice water may be needed. Chile Oil: Heat chile and cumin together in a saute pan until barely smoking. Whisk in oil. Transfer to glass jar and let stand overnight for proper separation. Soba Noodle Cucumber Salad: Toss all with above vinaigrette. Place mound in center of plate. Surround with thin slices of Ahi. Drizzle vinaigrette and chile oil on plate. Garnish with Daikon sprouts. This recipe yields 4 portions. Comments: The full recipe title as listed is "Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette". Source: "CHEF DU JOUR - (Show # DJ-9307) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-20-1999 by Joe Comiskey -" Recipe by: Ming Tsai

Calories Per Serving: 686 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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