(WJBK) - Troy Restaurant Week is back, from March 13-18. Choose from prix fixe menus at 23 restaurants. It's a great time to try someplace new or to visit an old favorite to see what wonderful items they have cooked up for this special week.
For a full list of participating restaurants, visit www.troyrestaurantweek.com.
VIDEO: Chef Seng Lao from Steelhouse Tavern joins us in the FOX 2 Cooking School for a sneak peek at her menu. You can learn more about Steelhouse Tavern at www.steelhousetroy.com.
AHI TUNA SEARING PROCEDURE
1 ea. 8oz Saku Ahi Tuna Steak
1 cup Sesame seed coating (50/50 white and black sesame seeds)
2 oz soybean oil,
2 oz Sesame oil
Thaw frozen tuna under cold running water for 5 minutes. Center should remain frozen.
Roll tuna portion in Sesame seed coating
Heat oil in a small sauté pan over medium heat
Gently lay the tuna portion into the hot oil, sear each side for 20 seconds.
Place tuna on a metal cooling rack and place in refrigerator to cool
Once tuna has cooled, cut into 3/16 to ¼ in slices.
AHI TUNA SALAD
5 oz. salad mix (Spring mix with romaine added)
¼ cup shredded carrots
2 Tbls. Diced red onion
1.5 oz. Thai Vinaigrette
2oz mango chunks
½ sliced avocado
¼ cup sliced cucumber
10 ea. wasabi peas
10 ea. crispy wonton
2 Tbls chopped green onion
Mix all above ingredients in a mixing bowl and plate salad
Top Salad with-
3 oz Sliced Ahi (approx. 6 slices)
drizzle with sweet soy glaze and a pinch of black sesame seeds