Eddie V’s Prime Seafood restaurant will participate in Houston Restaurant Week, August 1-21. Chef Robert Rhoades shows food radio talk show host, Cleverley Stone, how to make a wok-seared tuna with sesame seeds on soba noodles with a soy sherry broth. Chef Robert also shows a sample of a 3 course dinner that will be available at Eddie V’s during Houston Restaurant Week, benefiting the Houston Food Bank. For details visit www.HoustonRestaurantWeek.com.
Seared Ahi Tuna with Soba Noodles and Soy Sherry Broth
Submitted by Chef Robert Rhoades
Eddie V’s
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www.EddieV.com, www.HoustonRestaurantWeek.com, www.Cleverley.com
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)================================
Ingredients
3 oz Tuna loin
1 t Blackening seasoning
1/4 c Black and white sesame seeds, mixed
1 T Shiitake mushrooms, sliced
1 T Scallions, sliced
1 T Tomato, diced
1/2 c Soba noodles, cooked
1 T Daikon sprouts
Soy Sherry Broth
1/4 c Soy sauce
1/4 c Dry sherry
1/4 c Water
1/2 T Sugar
Broth Preparation
1. Mix all together and hold at room temperature until needed.
Seared Tuna Preparation
1. Season tuna with blackening seasoning. Roll tuna in sesame seeds. Sear tuna very rare in hot pan.
2. Sauté scallions and mushrooms for 30 seconds in another hot pan. Add tomato and noodles.
3. Put noodles in bowl and add soy sherry broth, sliced tuna and daikon sprouts.
