Devon Seafood Grill

225 South 18th Street, Philadelphia, PA 19103
215-546-5940

Char Crusted Ahi Tuna, Herb Roasted Potatoes, Asparagus, Foyot Sauce

Ingredients for Char Crusted Ahi Tuna

7oz Ahi tuna
1 Tbs Char crust seasoning
1 Tbs Clarified butter

Ingredients for Herb Roasted Potatoes

1 pound of Yukon gold potatoes
1 Tbs Olive oil
1 Tbs Chopped Dill
1 Tsp Kosher salt
1 Tsp Chopped garlic
1 Tsp Chopped parsley
½ Tsp Black pepper
2 Tbs Grated parmesan cheese

Ingredients for Foyot Sauce

1 Tbs Dried tarragon
1 Tbs Minced shallots
1 Cup Red wine
4 Egg yolks
1 Tsp Lemon juice
¼ Tsp Tabasco sauce
2 Tbs Glace de viande
¼ Tsp Kosher salt
pinch White pepper

Method for Char Crusted Ahi Tuna

• Coat all sides of tuna with char crust seasoning. Heat clarified butter in a sauté pan and sear tuna on all sides until medium rare.
• Remove from pan and add 8 wedges of herb roasted potatoes, ½ cup blanched asparagus, cut in 2 inch pieces, salt and pepper and sauté until asparagus is hot and potatoes are crisp.
• Place asparagus and potatoes in the center of plate.
• Slice tuna and place over potatoes and asparagus.
• Spoon foyot sauce around plate.

Method for Herb Roasted Potatoes

• Cut potatoes into wedges to large pot of boiling salted water. Cook 6 minutes and drain.
• Toss with olive oil, dill, salt, garlic, parsley, black pepper and parmesan cheese.
• Preheat oven to 400°F. Lightly oil a rimmed baking sheet. Roast until potatoes are golden brown and tender.

Method for Foyot Sauce

• Boil wine, shallots and tarragon in a small sauce pan until liquid is gone, but tarragon is still moist.
• In a metal bowl whisk together tarragon reduction, egg yolks, lemon juice, tabasco sauce, glace de viande, salt and pepper.
• Set bowl over medium sauce pan of gently simmering water (not allowing bottom of bowl to touch water)
• Gradually whisk in ½ cup of warm clarified butter. Whisk constantly until mixture thickens and instant-read thermometer registers 140°F. Keep warm.

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