seafood

Pan Seared Togarashi-Crusted Ahi Tuna

Visually Explosive, Even More Satisfying To Eat

Yellowfin tuna a.k.a. Ahi tuna in Hawaii is prized for its mid-mild flavor and firm texture. Pacific Ahi is perfect for a seared tuna recipe from THE wine country. We visit Napa during peak harvest season for this vibrant, lean dish. The weather has softened, the leaves are changing and there is plenty of CELEBRATING with fine food, wine and culture.

Marcos Uribe

Executive Chef, Celadon

A native of Mexico City, Mexico, Marcos arrived in the U.S. in 1989 and began working as a vineyard and winery worker. People quickly realized
that he would be much more valuable cooking. Marcos joined Chef Phillipe Jeanty at Domaine Chandon where he honed his classic French cooking techniques. Afterwards, he joined the staff of Brix working with Chef Todd Kawachi where he learned Asian cooking techniques and ingredients.

Restaurant

Celadon

Napa Valley, California

Global comfort food served in a lovely courtyard setting with a stunning outdoor fireplace, or in the elegantly-appointed dining room. Michelin Guide Recommended, and recognized for its strong, local wine list, you will find the menu a slight Asian slant mixed with delicious home-style cooking.

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five star reviews

culinary inspiration

Our desire for success goes hand-in-hand with an underlying obsession for perfection. Every meal must be perfectly plated. Every cut of meat must be boiled, braised, baked, or pan-fried to perfection. This is what inspires us.

- Marcos Uribe

Distinctive Ingredients, Vibrant Plating. A Recipe of Explosive Flavor.

Watch as Chef Uribe crafts this 5-star entree. Mounding rice on the side of the plate, nestling some of the cucumber salad into the rice, slicing the tuna on a bias and placing onto the bed of rice and salad… you’re drooling I know it. Drizzled with beurre blanc, sparingly, this beyond beautiful plate of ahi tuna is as memorable as it is delicious.

Straight from Cooking School: Beurre Blanc

In a saucepan over low heat, Chef Uribe combines ginger, shallots, kaffir lime leaves, sake and white wine. He reduces until almost dry, then whisks in 1 pound of butter in small pieces. Next, he strains through a sieve and adds yuzu juice, wasabi, salt & pepper to taste. Chef Uribe’s Pro Tip: Watch your heat, low and slow so your beurre blanc does not separate.

Forbidden Rice, aka Black Rice: Nutty, Delicious & Packed with Fiber

While Uribe is preparing the Beurre Blanc, he steams the rice with water and salt for 30 minutes. He adds in an additional 1/4 pound of butter once the rice is steamed through, and then pepper to taste.

Cut & Crusting the Tuna

Chef Uribe then cuts each tuna steak into two pieces, keeping them as uniform as possible. He combines the togarashi and furikake nori on a plate and coats the tuna generously. Unless you want a fireball in your mouth, shake off the excess spices.

Gear Up to Sear Up, But First – Grab The Greens

While letting the seasonsings settle into the tuna, Chef Uribe prepares his Cucumber Salad. He tosses with julienne onions, carrots, rice vinegar, sesame seeds and sugar. Next, in a hot smoking pan, Uribe adds a small amount of oil, and sears the ahi on each side for 15 seconds. Chef Uribe’s Pro Tip: Avoid burning the furikake nori.