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24 Sep 2017

Toronto

By Gracie Carroll

What To Make: Mediterranean Seared Tuna by Chef Cassandra Mercier

By Edit Seven

Canada, particularly Kingston, Ontario, is renowned for its culinary culture that caters to any palate — whether you prefer European, Asian, or Mediterranean cuisines, it’s all there. In a male-dominated industry, there are a lot of powehouse women leading the way in Kingston’s culinary scene. One of whom is Chef Cassandra Mercier, Atomica’s executive chef.

chef Cassandra Mercier

Chef Cassandra studied culinary administration at Canadore College in North Bay. She particularly loves cooking with seafood, but while she is trained in classic French and Italian cuisines, she says, “Atomica has let me to toss all that out the window and just trust my creativity.” This led her to create her acclaimed Tofu Bao Buns for the restaurant. “I have started to dabble in the plant-based realm and create some wicked dishes, considering I am a straight-up carnivore!” Cass also takes inspiration from her mom’s home-cooking, “I like to take things she has made at home, and turn it into Atomica comfort classic dishes.”

Chef Cass has kindly shared with us one of her famous dishes, Mediterranean Seared Tuna. Keep reading to learn how to make it!

Mediterranean Seared Tuna Recipe

chef Cass Mercier's Mediterranean Seared Tuna

What You Need:

Seared Tuna  

2 tuna Steaks, highly suggest paying the extra money to get fresh tuna

25 to 50g white sesame seeds

25 to 50g black sesame seeds

Turkish Salsa  

4 Roma Tomatoes

½  Red Onion

Green Pepper

1 Jalapeno

1 tbsp mint, chopped

2 tbsp Olive oil

1 tbsp parsley, chopped

1 tbsp Harissa (or any hot sauce you have on hand)

½ lemon, juiced

1 tsp Sumac

Cilantro Lime Yogurt  

1 container yogurt

¼ bunch Cilantro

1 lime, zested and juiced

1 tbsp honey

Micro Green Salad 

1 bag Patchwork Micro Greens ( or any other local brand)

1 tbsp Olive oil

¼ lemon, juiced

A pinch of salt

 

What To Do:

Seared Tuna  

Pat tuna dry, and season with salt.

Mix the sesame seeds together on a flat plate, and press all sides of the tuna into them.

Heat a pan with olive oil on high heat. Once the pan is hot, sear tuna for about 10 seconds per side. You are looking to keep the tuna raw, but you can fully cook it if you wish. It will get a little smoky, so please use your hood vents!

Turkish Salsa  

Fine dice all vegetables, and toss in a bowl.

Mix in all other ingredients, and let set for at least 20 minutes.

Do not salt until you serve so that the salsa does not get wet.

Cilantro Lime Yogurt  

In a bowl mix together all ingredients, make sure the cilantro has been washed and chopped.

Micro Green Salad 

Toss the salad together

Building the Dish  

On your plate, smear the cilantro yogurt in a circle in the middle.

Place your crusted tuna steak on top

Take half the micro greens, and try to ball them on top.

xo

@EDITSEVEN

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