Rare BC Albacore Tuna with Pear, Pine Nuts & Chili Oil

Appetizer Serves 8 – 12

4- 4 oz (4-115 gm) pieces of albacore tuna
1 clove garlic, minced
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) roasted sesame oil
½ tsp (2.5 ml) chili oil
2 Tbsp (30 ml) green onion, thinly sliced
1 tsp (5 ml) toasted sesame seeds
½ Bartlett or Asian pear, ripe, yet firm
2 Tbsp (30 ml) mayonnaise
1 Tbsp (15 ml) raw pine nuts
  Vegetable oil
  Sea salt

  1. Combine garlic, soy sauce, sugar, sesame oil and chili oil.
  2. Place sliced green onion into ice cold water.
  3. Rub the pieces of tuna with vegetable oil and salt on both sides liberally. Heat a heavy frying pan over high heat until just smoking. Place the tuna in the pan and sear until a brown crust forms. Brown both sides. Wrap tightly and refrigerate.
  4. Strain the soy mixture through a fine sieve, pressing down on the garlic to extract the flavor. Discard the garlic. Cover and refrigerate.
  5. Drain green onion and roll in a paper towel to dry.
  6. Core the pear and cut into ¼ inch cubes.
  7. Cut each 4 oz piece of tuna with the grain into 12 very thin slices and arrange the tuna in overlapping slices on a plate. Place 1 tsp of mayonnaise to one side of the tuna. Drizzle soy mixture over the tuna and sprinkle with the pear, pine nuts, sesame seeds and green onion. Serve immediately.

Tip: The tuna and soy mixture can be prepared up to 1 day in advance.

BC VQA WINE PAIRING: Red Rooster Gewurztraminer

Provided by KAREN BARNABY, Executive Chef of Fish House in Stanley Park, Vancouver, BC