Chef’s Summer Recipes: Chris Brugler’s Sesame Crusted Ahi Tuna with an Avocado Mousse

1x1.trans Chef’s Summer Recipes: Chris Brugler’s Sesame Crusted Ahi Tuna with an Avocado Mousse
What do you get when you combine youth, enthusiasm, and training under Chefs such as Paul Bocuse and Joel Antunes? Chef Chris Brugler. Chef Brugler started young and developed passion combined with technical training.  He opened his own namesake catering company, Chris Brugler Catering and is known as the “Challah King of Beverly Hills“, and his Challah bread is available online in 11 flavors including Milk Chocolate, Sesame Seed, and Black Mission Fig. We asked him to contribute a recipe that made him think of all things summer. Chef Brugler told us:

“I created this appetizer using some of my summer favorite ingredients. The sesame seeds encrust succulent grilled tuna, which is grilled and served on top of a wasabi kale chip. The real treat is the lemon mousse; it simply makes the entire dish melt in your mouth!”

1x1.trans Chef’s Summer Recipes: Chris Brugler’s Sesame Crusted Ahi Tuna with an Avocado MousseSesame Crusted Ahi Tuna Served On Wasabi Kale Chips Topped with an Avocado Lemon Mousse

Kale Chips

Ingredients:

  • 1 large bunch of kale
  • 1 tablespoon olive oil
  • 1 tablespoon of flaxseed oil
  • 2 tablespoons of wasabi powder
  • 1 tablespoon of lemon juice
  • 1 teaspoon of crushed garlic
  • 1 tablespoon of water
  • Salt & Pepper (to desired liking, usually just a sprinkle of each)

Method:

  1. Cut each piece of kale into 1 1/2 inch chunks (making sure you take the stems off). Place kale in a large bowl. Gently massage the garlic, lemon juice, water and oils in with the kale, until leaves are shiny. Mix the wasabi powder with water and then pour over kale. Then add salt and pepper – taste a few leaves of kale and adjust seasonings as necessary.
  2. To crisp the kale chips place leaves on a baking tray and bake at 350 degrees for 10 – 15 minutes, or until crispy to your liking.

Sesame Crusted Tuna

Ingredients:

  • 2 (2 oz.) sushi grade ahi tuna steaks
  • 3 tablespoons white sesame seeds
  • 2 tablespoons olive oil
  • Salt & Pepper (to desired liking, usually just a sprinkle of each)

Method:

  1. Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh.
  2. Heat the oil in a large pan over medium-high heat. When the oil is hot place steaks into the pan.
  3. Sear for 45 seconds on one side and then gently turn the steaks and sear for a further 15 seconds on the other side.
  4. Remove to a cutting board and let tuna rest for 30 seconds. Slice the steaks into 1/2 inch pieces and an angle (or desired shape).
  5. Cover and put in refrigerator.

For Avocado, Lemon & Chili Mousse

Ingredients:

  • 1 Ripe Avocado (peeled and mashed – remember to keep the stone aside)
  • 1 Lemon (Juice and Zest)
  • 1/2 tablespoon ponzu sauce
  • Salt & Pepper (to desired liking, usually just a sprinkle of each)

Method:

  1. In a mortar mix the avocado, lemon zest and ponzu sauce. Gradually add the lemon juice and zest until the mixture is well combined. Season with salt and pepper.
  2. *At the end put the avocado stone in the mousse and cover very tightly with plastic wrap or aluminum wrap. This will help keep the mousse fresh.

Once all the above has been prepared:

  1. Lay kale chips on a platter and then place tuna on top. Then drizzle avocado mouse on top of each chip.
1x1.trans Chef’s Summer Recipes: Chris Brugler’s Sesame Crusted Ahi Tuna with an Avocado Mousse
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Chef’s Summer Recipes: Chris Brugler’s Sesame Crusted Ahi Tuna with an Avocado Mousse
1x1.trans Chef’s Summer Recipes: Chris Brugler’s Sesame Crusted Ahi Tuna with an Avocado Mousse

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