Recipe: Make Bold Monk Brewing Co.’s Yellowfin Tuna Salad
I am requesting the recipe for the yellowfin tuna salad from Bold Monk Brewing Co. It is one of my favorite salads on the menu and I would love to have the recipe, especially for the dressing. — Kate Iddins, Decatur
The salad combines a favorite sushi combination of fresh tuna and avocado with a bright and slightly spicy Chile-Orange Vinaigrette. The Togarashi Peanuts augment the Asian flavors of the salad.
The food at Bold Monk Brewing Co. is billed as combining Belgian influences and California fresh cuisine. This recipe was developed by chefs Jason Hall and Tony Dubose to serve a light, fresh salad that reflects the global influence of Belgium’s international trading history.
Bold Monk Brewing Co.’s Yellowfin Tuna Salad
- 1 ear corn, husk and silks removed
- 1 tablespoon melted butter
- 1 pound (1 1/2-inch thick) yellowfin tuna steak
- 1 tablespoon olive oil
- Salt
- Pepper
- 12 cups Bibb lettuce, torn into bite-size pieces
- Chile-Orange Vinaigrette (see recipe), divided
- 1 cup diced mango
- 1 cup diced avocado
- Togarashi Peanuts (see recipe)
- Heat oven to 350 degrees.
- Make charred corn: Brush corn with butter and wrap in foil. Put on a baking sheet and roast 40 minutes, turning the corn over after 20 minutes. Remove from oven and turn on broiler. Unwrap corn and return to baking sheet. Put under broiler and rotate until all sides have charred, 1 to 2 minutes per side. Remove from broiler and allow corn to come to room temperature. Cut kernels off cob and reserve.
- Just before serving salad, prepare seared tuna: Drizzle top and bottom of tuna steak with olive oil and season both sides with salt and pepper. Heat a large skillet over high heat. When skillet is hot, add tuna and cook 2 minutes or until a golden brown crust forms. Use a spatula to turn tuna steak and cook 1 to 2 minutes more. Reduce heat if necessary to keep pepper from scorching. Tuna will be rare. If medium-rare is desired, cook one side 2 minutes longer. Move tuna steak to a cutting board and allow to cool slightly while assembling salad.
- In a large bowl, toss lettuce with half the Chile-Orange Vinaigrette. Add mango, avocado, Togarashi Peanuts and reserved charred corn kernels. Toss to combine, then divide salad between four serving plates. Cut seared tuna into 1/2-inch thick slices and divide between serving plates. Drizzle with remaining vinaigrette. Serve immediately.
Nutritional information
Per serving: Per serving: 714 calories (percent of calories from fat, 47), 52 grams protein, 45 grams carbohydrates, 23 grams total sugars, 14 grams fiber, 38 grams total fat (6 grams saturated), 61 milligrams cholesterol, 301 milligrams sodium.Note: For nutritional calculations, included salt is defined as 1/16 teaspoon.
Chile-Orange Vinaigrette
Calabrian hot sauce is available online. Substitute harissa, Sriracha or sambal oelek if desired.
- 1 cup fresh orange juice
- 1/3 cup mirin
- 1 (1-inch) piece fresh ginger, cut into 1/4-inch slices
- 1 small garlic clove
- 1 piece star anise
- 1 (1-inch) piece cinnamon stick
- Pinch crushed red pepper flakes
- Pinch whole cloves
- 3 tablespoons canola oil
- 4 1/2 teaspoons unseasoned rice vinegar
- 1/2 teaspoon fish sauce
- 1/2 teaspoon Calabrian hot sauce
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1/4 teaspoon mustard powder
- In a medium saucepan, combine orange juice, mirin, ginger, garlic, star anise, cinnamon stick, crushed red pepper flakes and cloves. Bring to a simmer over low heat and cook until mixture has reduced by half, 20 to 30 minutes. Remove from heat and cool to room temperature, then strain mixture and discard solids.
- Pour mixture into jar of a blender and add oil, vinegar, fish sauce, Calabrian hot sauce, orange zest, lemon zest and mustard powder. Puree until smooth. Pour into a covered jar and refrigerate until needed. May be made up to 3 days in advance.
Nutritional information
Per serving: Per tablespoon: 49 calories (percent of calories from fat, 55), trace protein, 3 grams carbohydrates, 2 grams total sugars, trace fiber, 3 grams total fat (trace saturated), no cholesterol, 25 milligrams sodium.Togarashi Peanuts
Togarashi is a Japanese spice mixture found at Asian groceries, some natural food stores and online from stores like Walmart.
- 3/4 cup raw peanuts
- Nonstick cooking spray
- 1 teaspoon togarashi
- 1/4 teaspoon table salt
- Heat oven to 325 degrees.
- Line a rimmed baking sheet with parchment paper. Put peanuts on parchment paper and spray with nonstick cooking spray. Toss to be sure peanuts are evenly coated, then sprinkle with togarashi and salt and spread peanuts evenly on baking sheet. Bake 5 minutes, stir peanuts, and bake 3 minutes more. Remove from oven and cool completely before serving. May be made up to 1 week ahead and stored in a covered container at room temperature.
Nutritional information
Per serving: Per tablespoon: 48 calories (percent of calories from fat, 75), 2 grams protein, 1 gram carbohydrates, trace total sugars, 1 gram fiber, 4 grams total fat (1 gram saturated), no cholesterol, 73 milligrams sodium.From the menu of ... Bold Monk Brewing Co., 1737 Ellsworth Industrial Blvd. NW, Atlanta; 404-390-3288, boldmonkbrewingco.com.
