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The Dish Recipe Card
The Dish: Swan's Café -- Tea encrusted spiced seared tuna
The Chef and Tea Sommelier: Cynthia Golf
INGREDIENTS - Combine in spice grinder:
- Sear quickly on each side leaving rare in the center. (For chilled appetizer put back into refrigerator until cold or you can serve it hot)
- Cut tuna into strips such that when sliced thinly on a diagonal the resulting slice will be the desired portion size for presentation.
- Serve with a ginger/soy dipping sauce, and Vietnamese hot sauce.
Boston Park Plaza's Swan Café
Recipe Video - www.whdh.com/features/articles/dish/BO70690