Ahi Tuna
1 tuna saku loin, marinated
¼ fennel, finely julienned,
tossed in lemon juice, salt and pepper
9-12 orange sections
1 tbsp capers
1 c arugula
2 oz Italian dressing
¼ c lemon pepper aioli
Marinade for Tuna:
Juice from one orange
Juice from one lemon
1 tbsp chive, chopped
1 c olive oil
¼ c white balsamic vinegar
1 tbsp sugar
½ tsp crushed red pepper
Salt and pepper
Lemon Pepper Aioli:
Juice from one lemon
Zest from one lemon
Pinch of dried chili flakes
1 tbsp capers
¼ tsp minced garlic
1 tsp fresh parsley, chopped
1 c mayonnaise
½ tsp Sriracha sauce
Pinch of cayenne pepper
Salt and pepper
Marinate the tuna for no more than 15
minutes. Heat griddle to 400 degrees,
and sear tuna quickly on all sides,
keeping it rare. Remove from griddle
and cool quickly.
Toss arugula with just enough Italian
dressing to coat. Drizzle one side of the
plate with aioli, and lace arugula with the
fennel and three fresh orange sections on
the other side. Finish with olive oil on top
of the tuna and capers. (Serves 3-4)
The reward for the hard work comes with the expression of satisfaction on
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WEST VIRGINIA EXECUTIVE