Seared Ahi Tuna with Baby Kale, Parsley, Apple & Radish Salad with Apple Cider & Ginger Vinaigrette
Ingredients
3oz Ahi Tuna/person
Baby Kale, rinsed
Parsley, picked and rinsed
Apple, cut into matchsticks for the salad, and thinly sliced to garnish the tuna
Radish, thinly sliced
Apple Cider & Ginger Dressing
Dressing
1/2cup Fresh Ginger, peeled and sliced
2Tbs Garlic, chopped
1/3cup Sugar
1/2cup Cider Vinegar
1cup Vegetable Oil
Salt
Black Pepper
Add all ingredients to blender and puree until smooth.
Method
- Season tuna heavily with Salt and Black Pepper on all sides.
- Add enough vegetable oil to coat a nonstick pan over high heat.
- When the oil begins to smoke, add tuna to pan.
- Sear on four sides, each side for seven seconds, then remove tuna from pan.
- Using a sharp knife, slice tuna to desired thickness.
- Mix all ingredients for salad and place next to sliced tuna.
- Serve immediately.
LCH Executive Chef: Robert Scherer
Hot Gobble
1 oz Grand Marnier
1 oz Captain Morgan Spiced Rum
7-8 oz Hot Water
1 Orange Herbal Tea Bag
1 Teaspoon Honey
1 Teaspoon Fresh Squeezed Orange Juice
1 Pinch Clove Powder (More or Less to Taste)
In an Irish Coffee Mug, combine the Honey, Orange Juice, and Clove Powder. Hang the tea bag in the glass above the mixture at the bottom. Pour hot water over the tea bag into the mug, while stirring to dissolve the honey and mix the other ingredients. Pour hot water about 3/4's of the way up the glass and continue to stir until the tea has colored the water to your desired intensity. I recommend a darker brew. Pour in the Grand Marnier and Captain Morgan's. Top off the glass with any extra hot water, leaving a bit of room to prevent spills. Garnish with an orange twist. This is a perfect fall/winter beverage, and can help make a cold a lot more bearable.
LCH Bartender: Victor H.
The London Chophouse, 155 W Congress Street, Detroit MI 48226, thelondonchophouse.com, 313.962.0277.
