4 6 oz. Sushi Grade Tuna Fillets
1 Tbsp. Hawaiian Pink Salt (Coarse Sea Salt, optional)
2 Tsp. Four Blend Peppercorns
2 Kaffir Lime Leaves, Dried
1 Tbsp. Honey


Pickled Carrot Salad
2 Large Carrots
1 Medium Daikon Radish
2 Tsp. Kosher Salt
1/2 Cup Rice Wine Vinegar
1/4 Cup Sugar


Balsamic Red Onions
12 Pearl Red Onions
1/2 Cup Balsamic Vinegar
1/4 Cup Red Wine


Grind salt, pepper and lime leaf in spice grinder until fine. Rub tuna in honey, and roll in spice. Allow to cure overnight. Grill on high heat 30 seconds on each side for rare steaks. Garnish with avocado, pickled carrot salad, and balsamic red onions.


Pickled Carrot Salad
Peel and slice carrot and daikon lengthwise into long ribbons. Cover with salt and allow to sit at room temperature for 1 hour. Bring vinegar and sugar to boil. Rinse salt off salad and cover with vinegar.


Balsamic Red Onions
Blanch red onions in salted water for 3 minutes. Peel and place in sauce pan with vinegar and red wine. Reduce over low heat until vinegar comes to a syrup consistency.


Then just plate and enjoy.


Number of Servings: 2
Prep and Cooking Time: 30 minutes


Recipe by: James Landis
Restaurant Name: Le Fou Frog