By Chef Jeff
The title kind of says it all. I was thinking about Corey when I wrote this recipe down.
It’s actually pretty easy to put together but looks very impressive – easy to set up ahead of time for
guests as well. Great dish for New Year’s Eve or a Tuesday night.
Let’s get this rigged up …
We have 3 components here: grilled or seared ahi loin steak, crab cake, and red wine sauce
Ingredients:
Tuna steaks 6-7 oz
S & P and EVO
Chives
Salmon eggs
Yam mash:
2 Yams
Evo S&P
Goat butter
Crab Cakes:
You can use canned lump crab or better yet buy 8oz fresh lump and mix with a can of lump. Regarding
fresh lump crab meat – I like Waterfront Bistro brand, Vons carries it. Side note: Waterfront Bistro
shrimp products are very good and well prices. And the EZ peel 31-40 is great bait for sheepshead, shhh
don’t tell anyone.
In a good sized bowl
Mix the two crabs together – drain the can crab first
1/3 cup fine diced red onion
¼ cup fine diced red pepper
1 cup aioli
¾ cup Panko bread crumbs
1 egg
Old bay or Cajun seasoning
Gently fold it all together, it shouldn’t be too wet but it should hold together in a patty. About 5-6 oz. I
like to roll the patties in bread crumbs or panko for that crispy outside.
Red Wine Sauce:
3 cups decent red wine (if you wouldn’t drink it, don’t cook with it!)
½ cup honey
Fresh thyme
Put all together in a sauce pan and reduce to a sauce consistency, season with salt and pepper
Methods:
Tuna – rub a little EVO on the fish and season S & P. Sear on a hot grill, both sides to a med-rare /
medium your preference
Crab Cake – in a med-high heat pan with a little EVO place cake into hot oil. Sauté until golden brown on
both sides
Yam mash: Wrap a couple yams in foil with EVO and S&P. Bake in the oven or on the grill until tender.
Carefully peel or scrape out yam into a bowl. Mash. Add goat butter and S&P
Plate:
In the center of the plate place some yam mash, top with tuna, top with crab cake, top with salmon egg,
sauce plate with red wine sauce. Garnish with snipped chives and chopped thyme
