COOKING WITH CHEF JOHN HOWIE: SESAME AND PEPPERCORN CRUSTED AHI TUNA

This crusted Ahi tuna recipe is a food legend that was born in Chef John Howie’s kitchen at Seattle’s upscale Seastar Restaurant And Raw Bar. The fresh bricks of Ahi, seared perfectly on the outside, are finished off with some wasabi cream and a ginger-soy reduction. (Watch how Chef Howie swiftly `draws the lines out’  with the sauces at the end, to decorate the plate.)

 

 

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