Zephyr Grill’s tuna dish doesn’t spare taste for health | Recipie

5-Spice Seared Ahi with Warm Fingerling Potato Salad and Wasabi Vinaigrette

Serves 4

4, 6 oz. Ahi tuna steaks

¾ pound fingerling potatoes

4 cups clean, stemmed spinach leaves

2 stalks celery, sliced ½ inch on a bias

2 tomatoes, quartered, meat removed, small dice

1 bunch green onions, sliced thin on a bias

2 Tbl. olive oil

1 Tbl. toasted sesame seeds

¼ cup fresh lime juice

¼ cup soy sauce

1 tsp kosher salt

½ tsp ground pepper

Heat oven to 400 degrees. Place potatoes into a small pot and cover with cold water. Bring to a boil and then turn to medium-low heat. Simmer until potatoes are just soft. Cool completely. Slice each potato in half lengthwise. Place 1 Tbl. of the olive oil into an oven-safe sauté pan and place over medium-high heat. When the oil is hot, carefully lay the potatoes, face down, into the pan. Place into the hot oven and roast for 10 minutes. Place the spinach, tomatoes, celery, green onions and eggs into a large mixing bowl. While the potatoes are cooking rub the Ahi steaks with the remaining tablespoon of oil and sprinkle with 5-spice seasoning. Use about 1 tsp. of seasoning per steak. Heat another sauté pan over medium-high heat until hot. Gently lay the Ahi steaks into the pan and sear for 60 seconds per side. Deglaze pan with the soy sauce and lime juice. Allow the liquid to reduce to syrup and coat the steaks in the syrupy mixture. Set aside until salad is finished. Remove the potatoes and carefully pour the potatoes and hot oil into the waiting mixing bowl. The hot oil and potatoes will wilt the spinach slightly. Add half of the Wasabi Vinaigrette and toss. Place equal amounts of the salad on 4 serving plates. Bunch into tight mounds in the center of each plate. Slice the Ahi into 6 thin slices per steak and fan over the top of the mound of salad. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.

Wasabi Vinaigrette

1 Tbl. Egg Beaters

¼ cup olive oil

1 Tbl. Wasabi powder

1 Tbl. sugar

¼ tsp. kosher salt

½ Tbl. lemon juice

½ Tbl. white wine vinegar

1 clove garlic, chopped fine

½ Tbl. soy sauce

½ tsp. sesame oil

Place all ingredients except the oil into a mixing bowl and whisk until smooth. Whisk in the olive oil a few drops at a time until completely blended.

Aromatic 5-spice

1 Tbl. Szechuan peppercorns

1 Tbl. Star Anise

1 Tbl. fennel seed

1 tsp. whole clove

1 Tbl. ground coriander

¼ cup salt

Roast peppercorns, fennel, clove and star anise in a dry skillet until toasted and fragrant. Grind whole spices in a spice or coffee grinder and mix with coriander and salt. Store at room temperature in an air-tight container.

For more information about the Zephyr Grill & Bar, visit www.zephyrgrill.com, or call (253) 854-5050.