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- Captain Ron
After all of the great suggestions in my poll in Wood Pile the winning choice for tonight's dinner was...
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A Duet of Sesame Encrusted Seared Ahi Tuna on a Baby Green and Heirloom Tomato Salad and a Seared Aged Hereford Filet Mignon!!!
Thank you for all of your suggestions.
The tuna was marinated in a mix of wasabi powder, soy sauce and honey ala Alton brown and then encrusted in a mix of white and black sesame seeds with a little Montreal Steak Seasoning mixed in. The filet was dusted with a little Dizzy Pig Cow Lick Steak Seasoning.
I decided to cook on top of my charcoal chimney also ala Alton Brown so I fired up about half of a chimney of Rancher (I could have used less). I put the top grate from one of my WSMs on top of the chimney and cooked on that.
I cooked the tuna for about a minute on each side to get a nice sear.
The filet was cooked about three minutes on each side, rotating about half way through. Once the tuna was seared I moved it to a plate and covered it in foil to rest and finished the filet.
Once both were done I moved inside to plate them.
I sliced both the tuna and the filat about 1/4 inch thick and I placed the tuna on top of a salad that had mixed baby greens, cucumbers, radishes, orange and yellow peppers and a nice heirloom tomato, tossed on some mango pieces and drizzled it all with some wasabi vinaigrette (I was going to make the vinaigrette but when I was at the store I found a bottle of pre-made wasabi vinaigrette so I cheated and bought it). Then I added the sliced filet on the other half of the plate. The finished plate is in the first picture. The filet was a beautiful rare inside and the tuns had a nice sear and was also rare inside. You really can't see the tuna in the top picture so here is a picture that shows the tuna better.
[drum_roll]
[/drum_roll]
A Duet of Sesame Encrusted Seared Ahi Tuna on a Baby Green and Heirloom Tomato Salad and a Seared Aged Hereford Filet Mignon!!!
Thank you for all of your suggestions.
The tuna was marinated in a mix of wasabi powder, soy sauce and honey ala Alton brown and then encrusted in a mix of white and black sesame seeds with a little Montreal Steak Seasoning mixed in. The filet was dusted with a little Dizzy Pig Cow Lick Steak Seasoning.
I decided to cook on top of my charcoal chimney also ala Alton Brown so I fired up about half of a chimney of Rancher (I could have used less). I put the top grate from one of my WSMs on top of the chimney and cooked on that.
I cooked the tuna for about a minute on each side to get a nice sear.
The filet was cooked about three minutes on each side, rotating about half way through. Once the tuna was seared I moved it to a plate and covered it in foil to rest and finished the filet.
Once both were done I moved inside to plate them.
I sliced both the tuna and the filat about 1/4 inch thick and I placed the tuna on top of a salad that had mixed baby greens, cucumbers, radishes, orange and yellow peppers and a nice heirloom tomato, tossed on some mango pieces and drizzled it all with some wasabi vinaigrette (I was going to make the vinaigrette but when I was at the store I found a bottle of pre-made wasabi vinaigrette so I cheated and bought it). Then I added the sliced filet on the other half of the plate. The finished plate is in the first picture. The filet was a beautiful rare inside and the tuns had a nice sear and was also rare inside. You really can't see the tuna in the top picture so here is a picture that shows the tuna better.
)
