P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Seared Ahi Tuna



SEARED AHI TUNA
P.F. Chang's China Bistro Copycat Recipe

Serves 2

2 (6 oz) ahi tuna steaks, 6 oz each
1 teaspoon sesame oil
salt
pepper
2 (8 oz) bags baby greens
1/4 English cucumber, thinly sliced
1 cup red pepper, sliced thin
1 cup tomato, diced
1 tablespoon wasabi paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil

To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.

To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine. Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.

To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.

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