Discover Newport brings us Chef David Snow from Bristol Oyster Bar showing us how to make their Seared Yellowfin Tuna with Lobster Dashi and Sesame Fennel Slaw.Ingredients:

  • Yellowfin Tuna steak (foley fish), portioned to 7oz 

   For the Dashi:

  • 1 sheet Kombu, roasted at 350 for 20 min
  • 1qt Lobster Stock (three times made)
  • 1/4c Honey

   For the Slaw:

  • Fennel, fine shaven
  • Carrot, fine julienne 
  • Shallot, fine julienne
  • Asparagus, shaven (four town farm) 
  • Red and Yellow Bell Pepper, fine julienne 
  • Pickled Ginger
  • Sweet and Sour Red Cabbage
  • Candied Ginger 
  • Sesame Seeds (white toasted)
  • Sesame Oil

Watch the above video to see how it all comes together.