Chef of the Month

Ruffino's Seared Tuna

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Posted: Jan 22, 2014 7:48 AM by Hunter Robinson
Updated: Jan 22, 2014 7:48 AM
Source: WBRZ

  Rating: 1.0 (1 vote)

BATON ROUGE - Our Chef of the Month Gino Sclafani from Ruffino's joined JP on 2une In Wednesday to make seared tuna with a "historic" twist.

Ingredients:

yellowfin tuna

Himalayan saltblock

black pepper

Ruffino's caviar dipping sauce

microgreens (micro cilantro)

Directions:

1) Lightly salt yellowfin tuna.

2) Add black pepper.

3)Sear on top and bottom. Should still be nearly raw in the middle.

4) Slice and place on the Himalayan salt block (can be bought locally).

5) Pour Ruffino's caviar dipping sauce over and place micro cilantro on top.

Ruffino's has two locations: in Baton Rouge at 18811 Highland Rd and in Lafayette at 921 Camellia Blvd.

2une In on Wednesday, January 29th for another edition of Chef of the Month and more from Chef Gino Sclafani and Ruffino's.

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