West Virginia Executive Spring 2017 - Page 124

Ahi Tuna 1 tuna saku loin, marinated ¼ fennel, finely julienned, tossed in lemon juice, salt and pepper 9-12 orange sections 1 tbsp capers 1 c arugula 2 oz Italian dressing ¼ c lemon pepper aioli Marinade for Tuna: Juice from one orange Juice from one lemon 1 tbsp chive, chopped 1 c olive oil ¼ c white balsamic vinegar 1 tbsp sugar ½ tsp crushed red pepper Salt and pepper Lemon Pepper Aioli: Juice from one lemon Zest from one lemon Pinch of dried chili flakes 1 tbsp capers ¼ tsp minced garlic 1 tsp fresh parsley, chopped 1 c mayonnaise ½ tsp Sriracha sauce Pinch of cayenne pepper Salt and pepper Marinate the tuna for no more than 15 minutes. Heat griddle to 400 degrees, and sear tuna quickly on all sides, keeping it rare. Remove from griddle and cool quickly. Toss arugula with just enough Italian dressing to coat. Drizzle one side of the plate with aioli, and lace arugula with the fennel and three fresh orange sections on the other side. Finish with olive oil on top of the tuna and capers. (Serves 3-4) The reward for the hard work comes with the expression of satisfaction on 122 WEST VIRGINIA EXECUTIVE