Culinary Arts Students and Faculty Celebrate Hospitality Day in Columbia
(Pictured from left to right: Tom Mullally, Joe Bonaparte, State Sen. Luke Rankin,
Milton Phillips, Thomas Jordan, and Alex Hanscome)State Sen. Luke Rankin (center) dropped by the HGTC hospitality tent to visit with Culinary Arts students and faculty on the grounds of the SC State House recently. Students gave legislators recipe cards and Palmetto Grilling Rub developed by Chef Joe Bonaparte. Here’s a recipe for the tuna they served.
Seared Tuna Over Pickled Vegetable Slaw
(Yields 4, 3oz. portions)
4 - 2 ounce portions of Tuna
Season tuna with salt and pepper, then sear in sesame oil over medium-high heat. Sear
both sides quickly, about 10 seconds per side, for rare to medium rare tuna.
Vegetable Slaw:
- A quarter head of white cabbage, sliced thin.
- Half a peeled carrot, sliced thin (julienned).
- One red cabbage leaf, sliced thin.
- 6 sugar snap peas, sliced thin.
These 4 items will yield about 12 ozs. total.
Pickling Liquid:
- 2 cups of water,
- 2 cups of rice wine vinegar,
- 1 cup granulated sugar,
- 4 tbsp. kosher salt, and
- 2 tbsp. of diced pickled ginger “or” ginger powder.
Place the sliced Vegetable Slaw in the Pickling liquid for 15 minutes and simmer on
low, covered. Then turn your flame off and let sit covered for 15 more minutes. Strain
pickled vegetables and cool. You can save your pickling liquid for about 3 months,
refrigerated in a plastic container, for future use.
Place sliced tuna medallions over refreshing pickled vegetable slaw, and serve.
Lace with a splash of soy sauce and toasted sesame seeds if desired.