Brickyard Cafe's Sesame Seared Tuna With Chili Beurre-Blanc Sauce and Cucumber and Celery Relish and Strawberry Sabayon


Brickyard Cafe's Sesame Seared Tuna

  • 2, 8 oz. filets of fresh Tuna (preferred sushi grade)
  • 4 T of white and black sesame seeds
  • 1 tsp sesame oil
  • 1 T olive oil
  • salt and pepper to taste

Bring sauté pan to medium heat, add oil. Season tuna with salt and pepper, lay one side in sesame seeds and sear sesame coated side in pan. Flip and drain oil. Place tuna (still in pan) in oven and bake for 3-4 minutes, or until medium rare.

Chili Beurre-Blanc Sauce

  • 1 tsp Thai or Viet. Chili Sauce (Sriraicha Sauce)
  • 1 tsp garlic
  • 1/4 c white wine
  • 4 cubes whole butter
  • 1 juice of lime
  • salt and pepper to taste

Remove Tuna from pan when cooked, place aside. Add garlic and chili sauce to pan. Deglaze with white wine on medium-high heat. Reduce sauce by 1/3. Turn down heat and add butter. Finish with lime juice and salt and pepper.

Cucumber and Celery Relish

  • Julienned Cucumber
  • Julienned Celery
  • Julienned Red Pepper
  • 1 tsp garlic
  • juice of 1 lime
  • salt and pepper to taste
  • chile flake to taste
  • 1 T olive oil

Combine all ingredients in mixing bowl. Place on dinner plate under Tuna. Garnish with fried Vermicelli.

Strawberry Sabayon

  • 1 pint quartered strawberries
  • 6 egg yolks
  • 1 cup sugar
  • 1/2 c marsala wine

Whisk egg yolks, sugar and marsala over a double boiler until coating consistency. When thickened and ready, pour over fresh strawberries.


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