2 – 4 oz. Ahi tuna steaks
¼ C. ponzu (citrus soy) sauce
1 Tbsp. peanut oil
2 tsp. fresh ginger, peeled and grated or ½ tsp. Ginger Powder
1 Tbsp. cilantro, minced
1 Tbsp. fresh chives, minced
1/8 tsp. white pepper
2 Tbsp. Hellmann’s® Mayonnaise
1 – 8 oz. Phillips Special Crab Meat
1/3 C. panko (Japanese style) bread crumbs
1 Tbsp. pure sesame oil
1 tsp. cilantro, minced
Preparation Instructions
1. Marinate tuna in Ponzu sauce 1-2 hours, turning once.
2. Meanwhile, in small bowl, blend ginger, cilantro, chives, white pepper and mayonnaise together. Gently fold in crab meat and chill, covered, until needed.
3. In separate bowl, blend bread crumbs with oil and cilantro. Hold aside.
4. To serve: Heat peanut oil in a non stick skillet over medium high heat. Pat tuna steaks dry then sear on both sides. Remove from pan and either finish to serve immediately or chill tuna to serve cold.
5. To finish: Heat oven to broil. Pack ½ of the crab mixture on top of each seared tuna steak. Top with ½ of the crumb mixture, pressing crumbs into crab.
6. Broil (gratiné) the crumb topping, placing the portion approx. 8” from heat until crumbs are golden brown.
Recipe Source
Phillips Original Recipe
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