• 2 ounces white pepper
  • 2 ounces black pepper
  • 2 ounces fennel seeds
  • 2 ounces coriander seeds
  • 2 ounces ground cumin
  • 2 tuna fillets (8 ounces each)
  • 4 egg yolks
  • 1/4 bunch cilantro
  • 1/4 bunch chives
  • 1/4 bunch parsley
  • 4 seeded jalapenos (wear plastic gloves when handling)
  • 8 ounces mirin (rice vinegar)
  • 12 ounces olive oil
  • 3 roasted red peppers
  • 1 cucumber, finely sliced
  1. Preheat the oven to 325 degrees F.
  2. Roast the white pepper, black pepper, fennel, and coriander for 15 minutes.
  3. Mix with the cumin and process all of the spices in a blender until finely ground.
  4. Coat the tuna well with the roasted spices, and pan sear until medium-rare.  Set aside
  5. In a blender, make a jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 ounces of the mirin.
  6. Slowly add 6 ounces of oil to emulsify.
  7. In a blender, make a roasted pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 ounces of rice vinegar and the roasted red peppers.
  8. Emulsify with the remaining oil.
  9. Place the jalapeno vinaigrette and the roasted pepper vinaigrette on each half of the large platter.
  10. Slice the tuna and place on top of the vinaigrette’s.  Garnish with the cucumber slices.

Since eggs are unpasturized, you may want to substitute a liquid pasturized egg product (like Egg Beaters). Once-quarter cup of liquid egg substitute is the equivalent of 1 whole egg.

Serves 4


  • From the Menu of China Grill
  • 404 Washington Avenue, Miami Beach
  • CHEF: Christian Plotczyk


Per serving: 626 calories, 37 g protein, 57 g carbohydrates, 26 g fat, 4 g saturated fats, 137 mg sodium, 266 mg cholesterol, 21 g fiber