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  • Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette

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    Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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)
    • 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
    • 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

    Directions

    1. 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.
    2. Cilantro Honey Vinaigrette: Blend all together and slowly add in oil. A little ice water may be needed.
    3. 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.
    4. 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.
    5. This recipe yields 4 portions.
    6. Comments: The full recipe title as listed is "Chimayo Chile Crusted Ahi Tuna With Soba Noodle Cucumber Salad And Cilantro Honey Vinaigrette".

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