Bertolli

Charleston Seafood Recipe List

Atlanticville Restaurant

2063 Middle Street, Sullivan’s Island, SC 29482
843-883-9452

SESAME SEARED YELLOWFIN TUNA WITH CARROT GINGER CURRY AND BRAISED BOK CHOY

6 Servings

Ingredients For Tuna

6 4 Ounce Yellowfin Tuna
1/3 c Black/White Sesame Seeds
3 T Extra Virgin Olive Oil

Ingredients For Bok Choy

1/4 c Honey
1/2 c Water
1/4 c Sugar
6 heads Baby Bok Choy, Split in Half Lengthwise
Hoisin, in Squeeze Bottle, Garnish
6 Cilantro Springs, Garnish
6 Lime Wedges, Garnish

Ingredients For Curry

2 Large Carrots, Peeled, Sliced Uniformly for Cooking Time
2 oz Ginger Root, Peeled Free of Skin Slived Uniformly Into Coin Shape
1 qt Cold Water, to Boil Carrot and Ginger
1/2 T Lobster Base
1 T Red Miso Pasta, in Finer Grocery Store, Ethnic Aisle
2 14 Ounce Cans Coconut Milk
1/4 c Granulated Sugar

Method For Curry

  • In large saucepan, add chopped carrots, and fresh ginger coins and cover with cold water.
  • Boil to allow carrots to become soft.
  • Add miso pasta, lobster base, sugar and coconut milk.
  • Simmer 10 minutes. Puree ingredients.
  • May need to add water to thin to desired consistency.
  • Strain and keep hot until served.

    Method For Bok Choy

  • Combine soy water and bring to boil, then add sugar and honey.
  • Allow to reduce by 1/4 volume over medium to high heat.
  • Blanch bok choy in hot water bath.
  • Add bok choy to soy water and simmer approximately 3 to 4 minutes coating bok choy.

    Method For Tuna

  • Coat tuna filet with sesame seeds first.
  • Sear tuna to desired temperature in hot skillet with olive oil.

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