Chef’s Table: Iron Hill Brewery

Executive Chef Jessica Campbell // Photography by Jaclyn Savitz

Hawaiian Style Ahi Tuna

With smashed potatoes and greens tossed with wasabi
Serves One

7 oz Ahi Tuna
2 tbsp olive oil
1 tsp blackening spice
4 cups mesclun green
1 tbsp wasabi vinaigrette
To taste salt & pepper
1 cup rice wine vinegar
1¼ cups sugar
2 oz red bell peppers, Brunoise cut (small cubes)
2 oz yellow bell peppers, Brunoise cut
2 oz red onions, Brunoise cut
½ tbsp ginger root, peeled and minced
½ oz cilantro, minced
½ tsp Sambal chili sauce

For the tuna: Season both sides of tuna with salt and pepper, followed by blackening spice mix (recipe below) on each side. In a very hot cast-iron pan, add oil and sear tuna for 30 seconds on both sides. Remove tuna from pan and transfer to an oven set at 350°. Finish cooking to desired temperature. (Medium rare will require an additional 2 minutes.)

To make Thai chili sauce: Place vinegar and sugar in a sauce pot, whisk together and bring to a boil. Pour mixture into a mixing bowl. Stir in peppers, onions and ginger, and sauté. Cool to room temperature, then stir in cilantro and Sambal.

To assemble: Cut tuna on bias and serve with smashed potatoes, dressed greens and Thai chili sauce.


Yukon Gold Mashed Potatoes

4 Yukon gold potatoes
3 oz butter
1 cup heavy cream
½ tsp of salt
½ tsp pureed fresh garlic
To taste salt, pepper

Add water and salt to a large pot, bringing the water to a boil. Cut the potatoes in half and place in boiling water. Boil until the potatoes are tender, then strain through a colander. In a separate pot, add cream, butter and garlic until the ingredients are hot. Place the potatoes in a mixer with the paddle attachment and add half the cream mixture and mix. Add the remaining cream mixture until the desired consistency in reached. Add salt and pepper to taste before spooning potatoes onto the plate beside the filets.


Blackening Spice

½ cup cayenne pepper-sifted
½ cup black pepper
½ cup white pepper- sifted
½ cup paprika- sifted
¼ cup dried thyme
¼ cup dried oregano
1 oz garlic powder- sifted
1 oz onion powder- sifted
1 oz kosher salt

Add all sifted ingredients, then remaining spices in a mixing bowl and stir to combine. Store in a dry, air tight container at room temperature for up to one month


Wasabi Vinagrette

3 oz rice wine vinegar
1 oz soy sauce
1 ½ cup blended oil
3 tbsp wasabi paste
2 tsp tahini

In a blender, place vinegar, soy sauce, wasabi and tahini and blend smooth.
With the blender running, slowly drizzle oil in a thin stream until sauce has emulsified. Place into a covered container and refrigerate for up to 7 days


When You Go

Iron Hill Brewery
124 Kings Highway, Maple Shade
856-273-0300 | Website

October 2019
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