Join us as we celebrate National Culinary Arts Month in July! Today we are placing the spotlight on Cura Executive Chef Bradley Garcia of Aberdeen Ridge, a Presbyterian Manors of Mid-America senior living community in Colorado Springs, CO.
New to the Cura organization, Chef Bradley is already making a “culinary” impact on the community he proudly serves! Culinary arts are just that – food “art” on a plate. “From the inception of a recipe, I’m thinking about the colors on the plate and the build/function of the dish. What goes on top of what? What goes next to what? How does the dish function when eating it? Can a fork or knife go through something without causing the plating to be defeated? This is something that is hard to describe but every plate of food needs to function through the whole meal. It’s not enough to show up looking pretty, it must also have a design that allows the consumer to enjoy every bite of the meal until it’s all gone,” says Chef Bradley.
What Chef Bradley loves about working at Cura, is the freedom to create. “The majority of our residents at Aberdeen Ridge are independent living, so I am able to be creative with a lot of fun dishes. I also receive plenty of feedback, allowing me to further tailor these exciting dishes to the residents taste.”
Chef Bradley’s seared ahi tuna with ginger scallion jasmine rice showcases the culinary creativity and restaurant-quality dining experience residents enjoy at Aberdeen Ridge, where fresh ingredients, bold flavors, and expert preparation come together in every meal. Enjoy this chef-crafted dish here!
Seared Ahi Tuna with Ginger Scallion Jasmine Rice Sriracha Ginger Aioli & Sweet Soy Glaze
Serves 4
Ingredients
For the Seared Ahi Tuna
- 4 (4-ounce) ahi tuna steaks
- 8 ounces black and white sesame seeds
- 1 ounce canola oil
For the Ginger Scallion Jasmine Rice
- 1 cup dry jasmine rice
- 1 cup water
- ½ ounce garlic oil
- 1 tablespoon fresh ginger, minced
- 2 tablespoons scallions, thinly sliced
For the Sriracha Ginger Aioli
- 4 ounces mayonnaise
- 1 ounce Sriracha
- 1 teaspoon fresh ginger, peeled and grated
- 2 teaspoons roasted garlic
For the Sweet Soy Glaze
- 4 ounces tamari (or gluten-free soy sauce)
- 4 ounces brown sugar
Instructions
Prepare the Sweet Soy Glaze
- Combine the tamari and brown sugar in a small saucepan.
- Heat over medium heat, stirring until the sugar has completely dissolved.
- Remove from heat and allow to cool slightly.
Make the Sriracha Ginger Aioli
- In a small bowl, combine the mayonnaise, Sriracha, grated ginger, and roasted garlic.
- Mix until smooth and well blended.
- Refrigerate until ready to serve.
Cook the Ginger Scallion Jasmine Rice
- Combine the jasmine rice, water, and ¼ ounce of the garlic oil in a rice cooker. Cook according to the manufacturer’s instructions.
- While the rice is cooking, heat the remaining ¼ ounce garlic oil in a small skillet over medium heat.
- Sauté the ginger and scallions for 1–2 minutes until fragrant.
- Fold the ginger-scallion mixture into the cooked rice and fluff with a fork.
Prepare the Ahi Tuna
- Press the black and white sesame seeds onto both sides of each tuna steak until evenly coated.
- Heat the canola oil in a cast iron skillet or heavy-bottomed pan over high heat.
- Sear the tuna for 1 minute per side for a rare to medium-rare center.
- Remove from the pan and let rest briefly before slicing into thin pieces.
Assemble the Dish
- Divide the ginger scallion jasmine rice among four plates.
- Arrange the sliced ahi tuna over the rice.
- Drizzle with the sweet soy glaze.
- Garnish with additional scallions.
- Dot the plate with the Sriracha ginger aioli and serve immediately.
Chef’s Presentation
Place 4 ounces of Ginger Scallion Jasmine Rice in the center of the plate. Arrange thin slices of sesame-seared ahi tuna over the rice. Drizzle with Sweet Soy Sauce and Sriracha Ginger Aioli. Garnish with fresh scallions for a vibrant finish.
.
