Blue Martini Restaurant and Lounge
Fort Lauderdale
www.BlueMartiniLounge.com

Corporate Executive Chef Leo Lopiccolo

FLAXSEED AND SESAME ENCRUSTED SEARED AHI TUNA WITH SOYBEAN GARLIC PESTO

Encrusted with white sesame and brown flaxseed, accompanied with edamame and seaweed salad

• 4 oz Ahi tuna filet, marinated in teriyaki and fresh ginger
• 3 oz Seaweed salad (store purchased)
• White sesame seeds
• Brown flaxseeds
• Edamame beans
• Pickled ginger
• Fat free sesame seed dressing
• Siracha (Japanese hot pepper sauce)

Soybean Pesto:

• 3 oz Soybeans (steamed)
• 3 oz Fresh basil
• 2 oz Sliced almonds (blanched)
• 2 cups Olive oil
• 1 Tbsp Pepper
• 1 tsp Salt
• 1/2 Lemon (squeezed)
• 2 oz Grated parmesan cheese

Pesto: Blend all ingredients

Tuna: Marinate tuna 20-30 minutes in teriyaki and ginger. Coat in white sesame and brown flaxseed mixture. In a hot sauté pan, add 2 tablespoons olive oil. Sear tuna on both sides 1 minute each side. Slick and serve over seaweed salad with soybean pesto on the side. Decorate plate with siracha and sesame dressing.

Print Recipe (PDF)

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