Atticus Grey Ghost Tea Crusted Ahi Tuna

The Park City Food & Wine Classic is coming up July 7 through 10 and Good Things Utah is excited to have one restaurant on every week for our cooking segment leading up to the classic.
Christian Ojeda, Chef de Cuisine of Apex at Montage Deer Valley, shared with us the Atticus Grey Ghost Tea Crusted Ahi Tuna, Pickled Mango Puree, Avocado, Cucumber Escabéche dish.
 
Grey Ghost Crusted Ahi Tuna
Ingredients:
2 – 3oz Sashimi Grade Hawaiian Ahi Tuna (block cut)
Atticus Grey Ghost Crust (below)
Pickled Mango (below)
Avocado Pea Puree (below)
Cucumber Escabeche (below)
 
Directions:
  1. Season tuna with salt and lightly coat tuna with tea mixture.
  2. In a skillet, add 2 Tablespoons of olive oil over medium-high heat,  Gently place the seasoned tuna in the skillet and cook to desired doneness, 30 seconds to 1 minute per side for rare. 
  3. Once the tuna is seared place it in the refrigerator for 10 minutes, to stop the cooking.
  4. Slice the tuna into thin slices or sashimi style. Shingle the tuna slices onto a plate, dress lightly with the cucumber escabeche.  Arrange the plate with dots of pickled mango and avocado puree.
 
Avocado Pea Puree
Ingredients:
  • 1 ripe Avocado
  • ½ cup Frozen peas (defrosted)
  • Zest and juice of half a lemon
  • Pinch of garlic powder, salt and white pepper
Directions:
  1. Combine all the ingredients in a small food processor and blend until smooth. If you do not have a food processor, you can use a fork to mask the ingredients together. Set aside. (
  2. Serve well chilled.
 
Atticus Grey Ghost Black Tea Crust 
Ingredients:
  • 3 Tablespoons Ground, Atticus Grey Ghost Black Tea
  • ½ teaspoon Ground Mustard Seeds
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Ground Coriander Seeds
  • ¼ teaspoon Ground Black Pepper
Directions:
  1. Place all ingredients into a spice grinder, grind until mixture resembles a fine powder. You can also use a blender or buy the spices in ground form if you do not have a spice grinder. Black tea mixture can be store for up to 1 month in an airtight container.
 
Cucumber Escabéche
Ingredients
  • ¼ cup Finely diced English Cucumber (seeds removed)
  • 2 Tablespoons Finely diced Roma Tomatoes (seeds removed)
  • ¼ teaspoon Minced Pickled Ginger
  • Zest and juice of half a lemon
  •   ½ teaspoon Chopped Chives
  • 1 Tablespoon Extra Virgin Olive Oil
Directions:
  1. Finely dice cucumber and tomatoes, avoid seeds as much as possible.
  2. Then add all ingredients into a small mixing bowl.
  3. Season with salt and pepper, allow to chill for 1 hour.
 
Pickled Mango
Ingredients:
  • 1 ½ cups Sliced Green Mango
  • ¾ cup Seasoned Rice Vinegar
  • 1 cup Granulated Sugar
  • 2 Tablespoons Sea Salt (substitute, kosher salt)
  • ½ teaspoon Fresh Sliced Ginger
Directions:
  1. In a small sauce pot add vinegar, sugar, sea salt and ginger, bring mixture to a boil.
  2. Once the sugar and salt has dissolved, pour over mangos and refrigerate for 24 hours. Alternatives, you can puree the mangos or simply slice and serve.

For more information on the Park City Food & Wine Classic, visit parkcityfoodandwineclassic.com. Also, visit www.montagehotels.com for more details.


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