Dinner By Chef Dasalla, Course 1: Coriander Crusted Seared Ahi Tuna

Coriander Crusted Seared Ahi Tuna

Backstory 

I first met Chef Robert Dasalla at a party one Saturday afternoon a couple of years ago. When I left we exchanged business cards. I remember asking about his cooking in passing, but didn’t think much of it beyond that. 

Then one day last fall, I was going through some old business cards and noticed his, which reminded me of his culinary skills. I finally gave him a call earlier this year for an informational interview. At that meeting, one of the things he suggested was to come to my home and prepare a meal to demonstrate some of the training he received at culinary school. 

Last week, Robert offered to cater a four-course dinner for me and my wife in celebration of our anniversary. 

Recipe 

There’s no website to reference here, but Chef Dasalla has graciously provided me with the recipe: 

For pickled veggies: 

1 c champagne vinegar 

1 cup water 

1 tsp coriander 

1 tsp peppercorns 

2/3 c sugar 

2/3 c salt 

4-5 red pearl onions peeled 

4-5 baby carrots 

1 sliced jalapeño 

In a sauce pan add water, sugar, salt, vinegar, coriander, pepper corn to bring to a boil.  Once boiling strain pickling liquid onto remaining ingredients in a small bowl and set aside in the refrigerator to cool. 

 For Salad: 

Mache 

Picked cilantro 

Combine Mache and cilantro and toss with a little olive oil and salt. 

 For tuna: 

2 tbs coriander 

1 6 oz log of tuna lion 

With a mortar and pestle break up the coriander and crust the tuna lion.  Season with salt and pepper and sear all 4 sides of the fish. 

Plating:  

Slice the tuna, should have about 9 to 10 slices, and place 4-5 sliced shingled on a plate.  Place a mix of the pickled vegetables on and around the tuna as with the Mache and cilantro.  Drizzle the plate with some good finishing olive oil.

Notes 

I’ve used this section in the past to discuss the dish I’ve cooked and any alterations I’ve made but I can’t here because I didn’t cook the dish. Also, I try to provide pictures I’ve taken in the process of cooking the dish. Again, I can’t here. What I can do is provide some commentary on Chef Dasalla’s method. 

One of the things I noticed right away is how organized and confident Chef Dasalla was in preparing our meal. This is quite a contrast to my method, because when I am preparing a new recipe, I’ve found that I look like I’m running around like a chicken with its head cut off. Chef Dasalla brought his own equipment and dishes. 

Final Thoughts 

 I started this blog not knowing where it would take me. I knew I wanted to document my cooking adventures. I never thought I’d be publishing a food review, but Chef Dasalla’s food was not only beautiful, but very tasty. My next post will be the second course. 

To be continued…