Toasted Spice Vinaigrette Food

ASIAN SPICED AHI SALAD WITH LIMESTONE LETTUCE AND TOASTED SESAME SEED VINAIGRETTE

Steps:

• Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.
• Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside.
• Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite-size pieces and arrange on top of lettuce. Garnish with sliced ginger.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.
• Toast sesame seeds in a small skillet until light golden brown.
• In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes.
• While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.

GRILLED FLATIRON STEAK WITH TOASTED SPICE VINAIGRETTE

Steps:

• Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium-rare. Let cool 5 minutes before slicing against the grain.
• Serve steak on top of tomatoes with vinaigrette spooned over.

TOASTED PECAN VINAIGRETTE

Steps:

• In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

TOASTED PECAN VINAIGRETTE

Steps:

• In medium bowl, combine Dijon and honey.
• Slowly add olive oil, whisking to combine.
• Slowly add vinegar, whisking to combine.
• Stir in toasted pecans.