icon-location Los Angeles, CA

AHI AND FOIE GRAS VOLCANOES WITH LOBSTER DYNAMITE SAUCE AND BLOOD ORANGE

Seafood

Yields: 4 servings

Ingredients

4 thin slices of ahi tuna, cut approximately 1 inch x 3 inches
4 oz slab fresh foie gras
1 blood orange
1 T masago (for garnish)

Method

  • Heat a small saucepan to high heat.
  • Season foie gras with salt and pepper and sear both sides quickly just until edges turn brown–approximately ten seconds on each side. Remove from pan and cool completely.
  • Slice foie gras into four equal pieces. Place a piece of the foie gras on a slice of ahi tuna and roll into a cylinder shape. Secure with a toothpick and set aside.
  • Heat overhead broiler.
  • Prepare sauce by combining sauce ingredients and mix well.
  • Remove skin from the blood orange and slice 4 nice slices from the middle section and remove the seeds. Place a slice of orange on 4 plates.
  • Place the ahi rolls in a lightly oiled sautĂ© pan, top with sauce and place in broiler just until sauce begins to bubble and gets a brown glaze. Remove from heat and carefully place a piece of the ahi on top of each orange slice.
  • Garnish with a small dollop of masago on top and serve immediately.

    • Los Angeles, CA,