Casona
Tuna Chino Latino

 

 

 

 

Serves 2

 

2  8 oz       fresh ahi tuna fillets 2                sweet potatoes,                      chopped julienne style 2  cups      risotto, cooked 4  cups      heavy cream 2  tbsp       olive oil 2 tbsp        brown sugar 2 tsp          black beans 2 tsp          sweet chile sauce 2 tsp          teriyaki glaze 2 tsp          Parmesan cheese  to taste      salt and pepper

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Method:

 

 Add the risotto and black beans to a sauce pan and cook until warm. Stir in the Parmesan cheese and heavy cream, cooking until heated through. Set aside. In a small bowl, create a sauce by mixing the teriyaki glaze, sweet chile sauce and brown sugar together. Set aside.

Add 1 tbsp of the olive oil to a frying pan and heat over medium-low until oil is hot. Add the julienned sweet potatoes and sauté over medium heat for 2 minutes or until crispy, seasoning with salt and pepper to taste.

 

Add the remaining 1 tbsp of olive oil to another frying pan and heat over high until oil is hot. Add the tuna and sear both sides for 1-2 minutes each, or until medium-rare. Place the cooked tuna on a plate and surround with the risotto mixture and sauce.

 

 

 

WHEN YOU GO  

Executive Chef Pedro Reyes

Photography by Felicia Perretti

 

 

 

Casona
563 Haddon Avenue
Collingswood
856-854-5555
mycasona.com

Hours
Lunch: Mon – Fri, 11:30 am to 4 pm
Dinner: Mon – Thurs, 4 to 10 pm
Fri – Sat, 4 to 11 pm
Sun – 5 to 9 pm