Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Seared Sashimi Tuna Resting on Jumbo Lump Crab & Dill Penne & Pan Fried Grouper w/ Jumbo Lump Crab Dill Sauce

Seared Sashimi Tuna Resting on Jumbo Lump Crab & Dill Penne

• 1 qt Heavy Whipping Cream
• ½ C Shellfish Stock
• 2 Sashimi Tuna Steaks (8 oz)
• All Purpose Seasoning to taste
• 8 oz of Jumbo Lump Crabmeat
• 5-6 C of Cooked Penne Pasta
• 8 oz Fresh Shredded Parmesan Cheese
• 4 T Freshly chopped dill

Method:
In a heavy bottom sauce pan, reduce the heavy cream and shellfish stock. When reduced to desired thickness, remove from the fire; add all purpose seasoning to taste, the jumbo lump crabmeat, 2 ounces of the parmesan cheese, and the fresh dill. Set aside, next, season the Tuna steaks and sear them on a cast iron skillet, about 45 seconds on each side. Place the tuna on a cutting board and cut them into 1 inch cubes. Toss the pasta with the contents of the sauce pan, place it in your favorite serving bowl, add the cubes of seared tuna & the remaining parmesan cheese, then finish with sprigs of fresh dill.
Feeds about 4 people.

Pan Fried Grouper w/ Jumbo Lump Crab Dill Sauce