Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Cut the
Fingerling Potatoes (115 g)
into 1/4 inch discs and place on a sheet pan. Mince
Shallot (1)
; set aside. Thinly slice the
Garlic (2 cloves)
; set aside. Juice half of the
Lemon (1)
into a small bowl; discard seeds; hold.
Step 3
Remove the stems from the
Fresh Thyme (9 g)
and
Fresh Parsley (9 g)
. Chop the leaves separately and set aside. Strain and cut
Artichoke Hearts (115 g)
in half the set aside. Drizzle
Oil (15 mL)
over the potatoes and toss. Roast in the oven for 15 minutes.
Step 4
Combine the
Chicken Base (1 pckg)
and
Water (300 mL)
in another small bowl; hold.
Step 5
Heat
Grapeseed Oil (5 mL)
in a small sauce pot over medium heat. Add the shallots, garlic, thyme and
Farro (115 g)
. Cook, stirring occasionally for 3 minutes.
Step 6
Add the Chicken Base,
Bay Leaf (1)
,
Salt (3 g)
and
Ground Black Pepper (as needed)
. Bring to a simmer. Cover, reduce heat to low and cook for 28 to 30 minutes. Remove from heat and discard bay leaf. Mince only 6
Fresh Chives (9 g)
.
Step 7
Pat the
Ahi Tuna Steak (2)
dry with a paper towel. Combine
Ground Coriander (4 g)
,
Dry Mustard (7 g)
,
Ground Cumin (6 g)
,
Ground Fennel (6 g)
and
Ground Black Pepper (5 g)
on a plate.
Step 8
Rub
Oil (15 mL)
on each ahi steak and then press into the spices to coat on all sides.
Step 9
Heat
Oil (15 mL)
in a medium sauté pan over high heat. Sear each side for 30 seconds. Sear each edge for 10 seconds. Hold for plating.
Step 10
To the farro, add the potatoes, artichoke hearts and parsley. Gently stir and keep warm for plating. Drain
Mandarin Oranges (115 g)
and add to a large bowl. Add the
Arugula (30 g)
and lemon juice. Toss until everything is well incorporated.
Step 11
Slice each ahi steak into 6 even size pieces in a straight cut (12 pieces total). Plate warm farro salad in the center of two plates.
Step 12
Top the salad with arugula salad. Present your sliced ahi on top of the warm farro pilaf and drizzle the
Balsamic Reduction (30 mL)
over the ahi and around the plate for garnish. Garnish with chives. Serve and enjoy!
