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 - email@example.com" Recipe by: Ming Tsai
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 653 (95%)|
|Amt Per Serving||% DV|
|Total Fat 72.5g||97 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 42.8g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 0mg||0 %|
|Sodium 246.8mg||9 %|
|Potassium 362.3mg||10 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 7.3g|
|Protein 2.7g||4 %|
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Calories per serving: 686
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