Modern American Cuisine, Created with Local, Seasonal Produce
and Accompanied by an Award Winning, All-American Wine List


American Season's Recipes

Chilled Cumin Dusted Yellowfin Tuna

Ingredients:
2 lb Good Quality Yellow fin Tuna cut into 6 Equal sized Blocks
1/2 cup ground cumin
2 cleaned & de stemmed Baby arugula
2 bunches baby striped beets (approx 24)
2 Bunches baby gold Beets (approx 24)
1/2 cup shaved red onion
1/4 cup sherry vinaigrette(any good quality store bought sherry vinaigrette)
1/2 cup fresh squeezed orange juice
1 cup mayonnaise
2 tablespoons honey
1 teaspoon Dijon Mustard
2 teaspoon each salt & pepper

Method:
Season each block of tuna with salt & pepper, & lightly dust on all sides with cumin
Heat a little oil in a sauté pan until it starts to ripple, sear each block of tuna for 20 seconds on all four sides remove from pan & refrigerate.

To make salad cut the tops from the beet & cook the 2 types separately in boiling salted water until tender to a fork ( similar to potato) drain water, chill and peel off skins. Cut each beet into quarters. In a large bowl place beets, arugula, red onion with sherry vinaigrette, mix together and season with salt and pepper about 1 teaspoon of each.

In a small bowl mix mayonnaise, orange juice mustard and honey combine and season with a large pinch of salt & pepper.

Spoon mayonnaise dressing in the centre of a plate place a tight pile of the beets mixture , and slice 1 block per plate into 1/4 inch thick slices and place on top of beets, garnish with arugula .