Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

Chili Crusted Tuna with Asian Slaw and Crispy Taters

Tuna

  • 2 Each-4-6 Ounce-Yellow Fin/Ahi Tuna Steaks-cut each steak into two pieces
  • To Taste-Kosher Salt
  • 1 Each-Dried Ancho Chili
  • 1 Tablespoon-Black Peppercorns
  • 1 Tablespoon-Cumin Seed
  • To Drizzle-Olive Oil
  • 1 Each-Russet/Baking Potato-peeled, cut into thin strips, soak in cold water
  • To Flash Fry-Canola Oil

Slaw

  • 2 Cups-Red Cabbage-thin sliced
  • 2 Cups-Green Cabbage-thin sliced
  • ½ Cup-Carrot-shredded/thin sliced
  • 1 Tablespoon-Dijon Mustard
  • 1 Each-Lime-juice of
  • 1 Tablespoon-Soy Sauce
  • 2 Tablespoons-Ginger-peeled, small dice
  • 2 Cloves-Garlic-peeled
  • 2 Tablespoons-Cilantro-leaves only
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Canola Oil

Directions

  1. Place both cabbages and carrot in a bowl, toss to combine and place in fridge.
  2. In a blender combine mustard, lime, soy, ginger, garlic, cilantro and salt and pepper.
  3. With blender still running slowly add the canola oil until all has been combined, place in fridge.
  4. In a sauté pan over medium heat warm pepper until pliable, about minute per side.
  5. Remove from pan, remove stem/seeds and rough chop.
  6. In same pan toast peppercorns/cumin seeds until fragrant, about 1 minute and remove from heat.
  7. Place seeds in a coffee/spice grinder and pulse to a rough grind, remove and place in a shallow bowl.
  8. Add chopped/toasted ancho pepper to grinder and pulse to a rough grind, place in bowl with spices.
  9. Pat tuna dry and season with salt and pepper.
  10. Brush tuna with olive oil on both sides and dredge in pepper/spice grind.
  11. Preheat canola oil to fry potato strips to 350 degrees.
  12. Heat an iron skillet/sauté pan to medium high heat and add tuna.
  13. Sear on both sides about one minute for rare or to desired temperature.
  14. Remove and let rest while preparing potatoes.
  15. Remove potatoes from water, drain and pat dry slightly.
  16. Place in fryer, cook until slightly golden, drain on paper towel lined plate and season with salt and pepper.
  17. Toss cabbage mixture with a little of the dressing and place a portion on individual plates.
  18. Slice tuna, place on slaw, top with crispy potatoes, drizzle on a little more dressing and serve.