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.
