House of Blues chef Dermot Driscoll shares his ahi tuna salad
Wed, Jan 30, 2013 (12:41 p.m.)
Photo: Mona Shield Payne
Last year, House of Blues regional executive chef Dermot Driscoll had the opportunity to work closely with celebrity chef Aarón Sánchez on a menu overhaul, the results of which are featured on the new Crossroads menu at 18 HOBs nationwide.
One of the new dishes, the seared ahi tuna chopped salad, is a particular Driscoll favorite. “It has a lot of different flavor profiles, so you have the subtleness of the feta with a little crunch of the cabbage. Some of the radishes and wonton crisps just blend together for a good mouth feel and taste.” But don’t just take the chef’s word on it; try making it yourself.
- CROSSROADS AT HOUSE OF BLUES
- Mandalay Bay, 632-7607.
- Sunday-Thursday, 8 a.m.-11 p.m.; Friday-Saturday, 8 a.m.-midnight.
Seared Ahi Tuna Chopped Salad
2 oz. champagne vinaigrette
1 oz. red radishes, sliced ⅛-inch thick
3 oz. shredded green cabbage
½ oz. julienned red onions
1 oz. julienned carrots
1 oz. cucumber halves, sliced ⅛-inch thick
½ oz. shaved fennel
1 oz. julienned roasted red peppers
1½ oz. crumbled feta cheese
12 Italian parsley leaves
2 oz. La Choy noodles
3 oz. sushi-grade ahi tuna
Method: In a clean stainless steel bowl combine the first eight ingredients, plus half of the feta and eight parsley leaves. Toss ingredients until lightly coated with dressing. Add one ounce La Choy noodles and toss just to coat.
Mound the salad in the center of a large chilled rectangular plate, making sure to leave a 2-inch empty border. Sear block of tuna for five seconds on each side in frying pan. Slice into ¼-inch-thick pieces, and at the front of the plate, fan the tuna in a semicircle against the bottom of the salad. Top salad with remaining feta, parsley and noodles. Serve immediately.