Charlotte Seafood Recipe List


435 South Tryon Street, Charlotte, NC 28202


4 Servings


4 6 oz Portions of High Quality Tuna
2 T Green Peppercorns (dried)
1 c Dried Beluga Lentils (any lentils will work)
4 Fingerling Potatoes
8 oz Baby Spinach
2 c Red Wine
1/4 c Honey
3 c Chicken Broth


  • Slice fingerlings into thin slices lengthwise. Deep fry potato slices until golden brown & crisp.
  • Reserve on a paper towel & season with Kosher salt.
  • Place wine & honey into a small sauce pan and over low heat reduce by 90%.
  • After wine glaze has reduced, remove from heat & allow to cool.
  • Place beluga lentils in a medium sized saucepan with chicken broth & cook over medium heat until lentils are tender.
  • Season tuna with salt.
  • Crush peppercorns in a spice grinder or with the back of a fry pan.
  • Roll tuna loins in the peppercorns and sear each piece on all sides in a hot sauté pan for 2 minutes on each side.
  • Remove tuna from heat & allow to rest on a paper towel.
  • Sauté spinach over high heat very quickly, careful not to overcook.
  • Place spinach in a bowl lined with a kitchen towel & season lightly.
  • To assemble, place a 4 ounce portion of lentils in the center of a dinner plate.
  • Place spinach on top of lentils and crisped fingerling atop the spinach.

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