Chef’s Table – Blackened Blue Fin Tuna with Ponzu Sauce
Overlooking the signature 17th hole of El Campeón golf course and the romantic La Fontana terrace fronted by Lake Mission Inn, the dining views at El Conquistador Restaurant are almost as delightful as the cuisine itself. The stars of the show are the incredible entrées created by Chef Danny Ray Connolly and his culinary team which include wild game, the freshest Florida seafood and steaks cooked to perfection. El Conquistador Restaurant is perfect for a variety of events. It’s intimate enough for a dinner for two yet spacious enough for groups of up to 60.
But after dinner the night’s not over. A selection of homemade desserts, fine wines, cordials and hand selected bourbons top off a delightful evening on the second floor patio adjacent to a fire pit and tall pines that frame an unfiltered Lake County sky.
Please enjoy this recipe, from our table to yours… Blackened Blue Fin Tuna with Ponzu Sauce
1 Tbsp. ginger
2 Tbsp. garlic
¼ c lemon juice
2 Tbsp. rice wine vinaigrette
1 c. teriyaki sauce
½ c. sweet chile sauce
1 ½ c. soy sauce
¼ c. sugar
¼ c. sesame seeds
cornstarch slurry as needed
•Dredge fresh raw 4-6 ounce portion of tuna in Chef Paul’s Blackening Seasoning
•Sear in light olive oil to rare on both sides
•Slice thinly approximately 3/16 to ¼” slices
•Arrange on serving plate
•Combine all Ponzu Sauce ingredients. Bring to boil, reduce to medium heat, add slurry to achieve desired thickness.
•Allow sauce to cool and drizzle over tuna
•Garnish with seaweed salad, wasabi and pickled ginger
Serve and enjoy!
This Post Has One Comment
It would be better if there were a chef’s table where we could see Chef actually prep and make this dish
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