Tuna Tataki

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|| |---| || |Photo: Nick Seifert | The grand ahi tuna deserves special preparation in The Galley and this meal is simple to make, but elegant in presentation. - Chef Carlos Cham, Offshore Adventures

two 16-oz. tuna loins (8 inches long by 3 inches thick)
3 tbsp. olive oil
two white onions, chopped
one stick butter
1/4 tsp. yellow curry powder
1/2 cup Dashi soup stock (or fish stock)
1/4 cup white wine
1/4 tsp. saffron spice powder
coarse salt
freshly ground black pepper
coarsely ground red peppercorns
one Serrano pepper, thinly sliced
1/4 cup pine nuts
one bunch cilantro

1. Brush the tuna loins with olive oil and season with salt and black pepper. Bring grill to medium-high heat and sear tuna for about two minutes on each side (for rare). Let it cool, then slice into one-inch thick pieces.
2. In a medium saucepan, saut¿ the onions with butter, curry powder and white wine till the onions are translucent. Allow to cool and puree in a blender with soup stock and saffron spice powder. Add salt and pepper to taste. Return to saucepan to warm.

two heads garlic, whole
1 tbsp. olive oil
2 lbs. golden potatoes
one stick butter
1/2 cup heavy cream
coarse salt
freshly ground black pepper

1. Preheat oven to 375 degrees. Chop ¿ inch off the tops of the garlic heads so that the cloves are exposed. Place on aluminum foil and drizzle with olive oil, then wrap and seal the foil. Bake until the garlic heads are soft and golden brown - it should take about one hour. Set aside and let cool.
2. Peel and chop potatoes into three-inch pieces, place in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender (about 30 minutes). Meanwhile, push garlic cloves out of skin and mash with a fork. Drain potatoes in a colander and return to the pot at low heat. Add butter in ff-inch slices and the mashed garlic. Heat heavy cream to lukewarm (in a saucepan or microwave) then gradually add to potatoes while mashing to desired consistency. Add salt and pepper to taste.

Center garlic mashed potatoes on the plate and place four slices of tuna on top. Drizzle saffron sauce around the plate and on top of the tuna. Garnish with ground red peppercorns, thin slices of Serrano peppers, pine nuts and cilantro.