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Chia Pepper Encrusted Ahi with Coconut Quinoa & Spicy Cilantro Sesame Sauce

December 18, 2018

Specialty Grains Chia seeds are perhaps, one of the most amazing seeds for coating fish. It sounds weird right? We've been pleasantly surprised by how simple it is to encrust a filet without adding any additional egg or sticky substance. That's because of the way chia naturally absorbs water. It becomes sticky on its own and then when it is seared in a dry pan on this Ahi, it becomes crunchy! It's the coolest weirdest thing ever! Chia, loaded with omega 3 oils is the perfect way to eat your tuna. This Asian fusion dish uses a little twist on the rice, by using our Specialty Grains White Quinoa instead of rice. Cook it just as you're starting to prepare the fish, and it will be ready to go. This is perhaps one of our staff's favorite meals, mainly because it's so fresh and light and yet so gourmet!

 

 

 

Chia Coating for 2-3 Tuna Steaks (3-4 oz each):

 

½ cup Chia Seeds

1 tsp Black Pepper

½ tsp Sea Salt

 

Coconut Quinoa

2 cups Specialty Grains Quinoa, Cooked

½ cup Coconut, unsweetened natural

¼ tsp sea salt

½ tsp ground ginger

 

Spicy Cilantro Sesame Sauce

1 cup Fresh Cilantro

1 Tbsp. Sesame Oil

¼ cup Avocado Oil, lime infused

¼ cup Rice Vinegar

2 cloves Garlic, fresh

1 Tbsp. Sriracha hot Sauce

Thai Chile sauce and Sweet Soy Glaze as desired.

 

Directions: Pepper Chia Crusted Tuna: Pat tuna steaks dry with a paper towel. In a medium bowl combine the chia seeds, pepper and salt. Heat a skillet to medium high heat.  Dip the tuna into the chia mixture and coat well. Place tuna on hot skillet and sear 2-3 minutes per side, just until seeds begin to lightly brown. Gently turn over, being careful not to remove the chia coating.