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Ingredientes
- 1/3 c. Chimayo chile pwdr Or possibly Ancho, Pasilla, etc. powders
- 1/3 c. Freshly-grnd cumin
- 1/3 c. Freshly-grnd fennel
- 12 ounce Center-cut Ahi tuna loin, (must be block Shaped) CILANTRO HONEY VINAIGRETTE ===
- 2 sm Serrano chiles
- 1 1/2 Tbsp. Honey
- 1/2 c. Cilantro leaves
- 1 Tbsp. Dijon mustard
- 3/4 c. Canola oil Salt, to taste Freshly-grnd black pepper, to taste
- 1/2 c. Chile pwdr
- 1 Tbsp. Cumin
- 3/4 c. Oil SOBA NOODLE CUCUMBER SALAD ===
- 1 x Seedless cucumber, peeled, julienned
- 1/4 lb Soba noodles, blanched, refreshed
- 2 Tbsp. Finely-sliced scallions, green only Salt, to taste Freshly-grnd black pepper, to taste
- 1 box Daikon sprouts, for garnish
Direcciones
- Salt the tuna loin and roll in spice mix. Sear in warm pan with canola oil for just 10 seconds a side. Keep very rare!! Chill for easier slicing. Cilantro Honey Vinaigrette: Blend all together and slowly add in oil. A little ice water may be needed. Chile Oil: Heat chile and cumin together in a saute/fry pan till 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: Thefull recipe title as listed is "Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 341mg | 14% |
| Potassium 203mg | 6% |
| Total Carbs 30.57g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.23g | 5% |
| Protein 5.01g | 8% |
