Mauricio Yáñez, Sous Chef, Frenchman’s Creek Beach & Country Club
“Inspiration is everywhere” for Sous Chef Mauricio Yáñez: for example, when the culinary team at Frenchman’s Creek Beach & Country Club (Palm Beach Gardens, Fla.) secures “a beautiful piece of fish.”
“The ideas begin flowing,” he says. “I’m always thinking about creating something tasty and pretty to look at and, of course, to please our members.”
Tuna is perfect for adapting to a variety of cuisines, he notes. His sesame-crusted ahi tuna is an elevated version of a simple and popular dish.
“Encrusting the tuna with sesame seeds provides an Asian flair,” he says, “protecting the meat during the sear and adding a nutty flavor as the seeds toast.”
Yáñez shares his key tips for preparing the perfect bluefin or ahi tuna:
- Look for a fresh, ocean smell.
- The thicker you cut your tuna steaks, the juicier they will stay during the cooking process.
- Season your steaks before crusting. Use dry seasoning, salt and pepper, lemon zest, avocado or olive oil, etc.
- Sear briefly over high or medium-high heat. This will give color and texture and keep it moist.
Most importantly, he says, “I work with a great Chef and a talented staff. It’s all about teamwork, brainstorming ideas—and putting all of it together into one great dish.”
