Herb Crusted Tuna / Rice Pilaf / Pea Tendrils / Pickled Onions / Radishes / Jumbo Crabmeat / Basil Oil / Balsamic Reduction Chef Special Recipe

Preparation Steps

1. 1

   Prepare the Herb Crust

   In a bowl, combine panko breadcrumbs, chopped parsley, dill, thyme, salt, and black pepper. Mix well.

2. 2

   Coat the Tuna

   Brush the tuna steaks with olive oil, then press them into the herb mixture until well coated on all sides.

3. 3

   Cook the Tuna

   Preheat a skillet over medium-high heat. Add a little olive oil and sear the tuna for 2-3 minutes on each side for medium-rare. Remove from heat and let rest.

4. 4

   Cook the Rice Pilaf

   In a saucepan, bring vegetable broth to a boil. Add rice, cover, and reduce heat to low. Cook for 15-20 minutes until rice is tender and liquid is absorbed.

5. 5

   Prepare the Plate

   On a serving plate, create a bed of rice pilaf. Slice the tuna and place on top, then arrange pea tendrils, pickled onions, sliced radishes, and jumbo crabmeat around.

6. 6

   Finish with Oils

   Drizzle basil oil and balsamic reduction over the dish before serving.