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Potato & Sesame Crusted Albacore
Recipe by: Chef Nathan Coulon
Created in partnership with Chef’s Roll and Chef Nathan Coulon.
4 oz fresh albacore
B&W sesame seeds
salt & pepper
Russet potato, sliced ½ avocado, diced
1 persimmon, sliced thin
2 scallions, sliced
For Poke Sauce
2 tbsp rice vinegar
2 tbsp low sodium soy sauce
1 tbsp orange juice
1 tsp fish sauce
1 tsp ginger, minced
1 tbsp sesame oil
1 tsp gochujang
Season albacore tuna with salt and pepper followed by B&W sesame seeds to create crust.
Sear albacore tuna in a hot pan just until seared on all sides of tuna.
Slow roast potatoes in the oven at low heat around 325˚F until tender and slightly caramelized.
To make poke sauce mix all ingredients in a small bowl.
Slice albacore tuna and start plating tuna slice, followed by potato slice, and persimmon slice.
Finish with poke sauce and garnish with freshly sliced scallions.
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