Wednesday, November 14, 2007
Dish of the Week
Our Rare Crusted Albacore Tuna Dish is featured in the November 12th issue of Nations Restaurant News. Nations Restaurant News is a national magazine for the foodservice industry.
We start by taking Pacific North-West troll caught Albacore Tuna. We use this tuna because they are smaller fish and have not had the time to concentrate harmful mercury. But they are old enought to reproduce. The large or older tunas are the ones that contain the harmful mercury.
After the proper tuna is selected we roll the loins in brown and black seasame seeds. Then they are seared in a hot pan for 10 seconds on each side. This adheres the seeds and keeps the tuna rare. The tuna is then thinly sliced and served with a spicy mayo and peanut sauce. Pickled ginger and wakame salad go well as sides.
At Aroma Thyme we offer the tuna as an appetizer or entree. This dish pairs great with a dry to semi dry Reisling or Sake.