Ahi Tuna With Braised Baby Mustard Greens and Garlic Smashed Potatoes with Chives

Ahi Tuna With Braised Baby Mustard Greens and Garlic Smashed Potatoes with Chives


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Preparation - 2 minutes Cook time - 5 minutes Serves 3-6

Brazed Baby Mustard Greens

  • 1 Tablespoon olive oil
  • 1 Garlic clove very thinly sliced
  • 1 Bunch of chopped baby mustard greens
  • Cup chicken stock
  • Salt and pepper
  1. Heat up the oil in a skillet and add the sliced garlic. When the garlic starts to perfume the air, add the chicken stock.
  2. While the stock comes to a rolling boil, roughly chop the greens. Then, place them in the liquid.
  3. Cook the greens until they just start to become wilted, and turn off the burner.
  4. Salt and pepper to taste.

Seared Ahi Tuna

Preparation - 40 minutes Cook time - 3 minutes Serves 3-6

  • 2 Tablespoons soy sauce
  • 1 Tablespoon Thai chili garlic sauce
  • 2 Tablespoons plum sauce
  • 1 Tsp cayenne pepper
  • 1 Tablespoon honey
  • 1 Teaspoon sesame oil
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons high-quality olive oil
  • 2, 12 oz Packages of Ahi Tuna
  • 2 Tablespoons sesame seeds
  1. To make the marinade, combine soy sauce, Thai chili garlic sauce, plum sauce, cayenne pepper, honey, sesame oil, and rice wine vinegar.
  2. Place the marinade in a 9x12-inch Pyrex dish. Place the fish in the Pyrex dish, turning once to coat the fish on both sides. Put the dish in the refrigerator for at least 30 minutes to marinate.
  3. In a large skillet, heat up olive oil. When the olive oil is searing hot, add the fish, being careful not to overcrowd the pan. This is a very fast process and only takes about a minute. You do not want to overcook the fish. Once the fish comes clean from the pan, it is time to flip it. Sear the other side quickly, remove it from the pan, and start plating.
  4. Cut the tuna into 1/2" pieces and place in a fan along the rim of your desired plate, sprinkling with sesame seeds.

Garlic Smashed Potatoes With Chives

Preparation - 5 minutes Cook time - 5-7 minutes Serves 3-6

  • 2.5 lbs Blend of Yukon gold and Red Skin Potatoes
  • 3 Cloves of garlic
  • ½ Cup sour cream
  • 3 Tablespoons Butter
  • 1 Tablespoon finely diced chives
  • Salt and pepper to taste
  1. Cut the potatoes into 1-inch pieces. Peel the garlic cloves and cut dry end. Place in boiling salted water till fork tender about 5-7 minutes.
  2. Drain the potatoes and whole garlic cloves and place in a mixing bowl. Place the stick of butter into the hot potatoes to allow it to melt.
  3. Dice the chives finely, and add the sour cream, salt, and pepper to the potatoes.
  4. Roughly smash all the ingredients together and taste. Adjust the seasoning if necessary. Enjoy!