Restaurants›Town Hall Restaurant Jacksonville›Pepper-crusted Ahi Tuna Recipe

Pepper-crusted Ahi Tuna Recipe

Inspired by Town Hall Restaurant Jacksonville
Time40m
Serves2

shaved Napa cabbage + kale, rice wine vinaigrette, Calabrian chili aioli, crispy shallots

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Ingredients

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Ahi Tuna

Salad

Calabrian Chili Aioli

Crispy Shallots

Method

Prepare the Ahi Tuna

1

Season the Tuna

Coat the Ahi tuna steaks with salt and press the crushed black peppercorns onto both sides. Let marinate for 15 minutes.

2

Sear the Tuna

Heat olive oil in a skillet over medium-high heat. Sear the tuna steaks for 1-2 minutes on each side for rare, or until desired doneness. Remove from heat and let rest.

Make the Salad

3

Mix the Dressing

In a small bowl, whisk together rice wine vinegar, honey, and sesame oil.

4

Combine the Salad

In a large bowl, toss the shaved Napa cabbage and chopped kale with the dressing until well coated.

Prepare the Calabrian Chili Aioli

5

Mix the Aioli

In a bowl, combine mayonnaise, Calabrian chili paste, minced garlic, and lemon juice. Stir until smooth.

Fry the Shallots

6

Fry the Shallots

Heat vegetable oil in a small pot over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy, about 2-3 minutes. Drain on paper towels.

Assembly

7

Plate the Dish

Slice the seared Ahi tuna and arrange it on a plate. Serve alongside the salad, drizzle with Calabrian chili aioli, and top with crispy shallots.