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Learn how to make Lemongrass Gilled Ahi Tuna with Sesame Forbidden Rice,  Watercress Salad, Roasted Asparagus, and a Ginger Scallion Vinaigrette with Kabayaki Sauce.
Sarasota Wednesday, Jun. 19, 2013 7 years ago

IN THE KITCHEN WITH: Michael's On East



This week we went in the kitchen with chef Jamil Pineda and co-owner Michael Klauber of Michael's On East for Lemongrass Grilled Ahi Tuna. 

Michael's On East was founded in 1987 and is owned by Klauber and Phil Mancini. The restaurant features contemporary fine dining with new dishes each month.

"We're constantly reinventing ourselves, and trying to bring cutting edge cuisine, food, wine and beverages to our community" says Kaubler.

Learn how to make Michael's On East's Lemongrass Grilled Ahi Tuna with the instructional video and recipe below.

Click here for more "In The Kitchen" videos.

Lemongrass Grilled Ahi Tuna
As prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the Restaurant’s Dinner Menu, April 2013

Dish includes:
Sesame Forbidden Rice, Teardrop Tomatoes, Watercress Salad, Roasted Asparagus,
Baby Carrots and Ginger Scallion Vinaigrette with Kabayaki Sauce

Serves: 4 

Sesame Forbidden Rice:
• 4 ounces of forbidden rice
• 8 ounces of water
• 1 ounces chopped fresh ginger
• 2 teaspoons sesame oil
• 2 tablespoons of chopped scallions
• 1 teaspoon olive oil
• Salt and pepper

In a small sauce pan, bring the rice, ginger and water to a boil. Season with salt and pepper, lower the heat and simmer, covered, until the rice is soft. In a sauté pan, sauté the rice with sesame oil, scallions and olive oil. Season with salt and pepper to your liking and set aside for plate up.

Ginger Scallion Vinaigrette
• 3 ounces of fresh ginger
• 12 ounces scallions
• 1½ quarts rice wine vinegar
• 3 ounces mirin ¾ cup sugar
• ¾ cup olive oil
• Salt and pepper to taste

In a medium sauté pan add the ginger, 5oz scallions, and vinegar and reduce by half. Cool, blend and strain liquid. Add remaining 7oz scallions, sugar and mirin to liquid in a blender and burr mix while slowly adding oil, season with salt and pepper to taste. Set aside for plate up.

Kabayaki Sauce:
1 cup soy sauce
1 cup mirin
½ cup sugar

Pour all ingredients in a sauce pan. Bring to a boil and simmer on low heat for about 10 minutes or until the mixtures becomes syrupy. Stop the heat and cool down set aside for plate up

Watercress Salad
2 cups of fresh watercress
½ cup of teardrop tomatoes, cut in half
1 tablespoon olive oil
1 tablespoon of rice wine vinegar
1 teaspoon sweet chili sauce
Salt to taste

In a small salad bowl, mix all ingredients and set aside for plate up

Lemongrass Glaze
1 cup sugar
1 cup water
2 ea lemongrass chopped
Zest of one lime

Pour all ingredients in a sauce pan and bring to a boil. Lower the heat and simmer for about 10 minutes, set aside and let it rest for about 3 hours. Strain and discard the lemongrass keeping the liquid.

Ahi Tuna
• 4 pieces of center cut, 7 ounce Ahi tuna
• 1 tablespoon oil
• Salt and pepper to taste
• 12 medium roasted asparagus
• 8 roasted baby carrots
• Lemongrass glaze
• Watercress
• Kabayaki
• Ginger scallion vinaigrette
• Forbidden rice

Lightly season the tuna with salt and pepper. Preheat a sauté pan to medium high heat. Add oil, then tuna and sear on each side. Cut the tuna in half to create two triangular shaped pieces.

To Plate:
On a large plate, create four circles with the ginger scallion vinaigrette, then drizzle the Kabayaki sauce to create an interesting design on the plate. Add two tablespoons of forbidden rice on top of the plate. Place the watercress salad halfway on top of the rice, top with asparagus and baby carrots and place the tuna on the side of the salad and serve.


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