Arthur Pepe, Executive Chef of Brookfield Country Club (Clarence, N.Y.), says the idea for his Yuzu and Sesame-Crusted Ahi Tuna was inspired by the summer heat.
“This dish is pretty light,” notes Pepe. “I think tuna, accompanied with different types of grains, is attractive because most of our membership tries to eat healthily.”
With avocado, multigrain risotto, shelling beans, hearts of palm, guava and a wakame salad, it’s a bold dish with complex, Asian-inspired flavors and a variety of textures.
“[The dish has] different textures with the beans, seaweed salad and the crust from the tuna,” says Pepe. “There are also different sweet and sour notes from the guava purée, hearts of palm and some umami from the seaweed salad.”
Plus, he adds, “it has a strong visual impact. It’s an easy pick-up on a busy night.”
Yuzu and Sesame-Crusted Ahi Tuna
Click here for the full recipe.