with Baby Bok Choy, Mushroom Kombu Dashi and Furikake
By Capt./Chef Brian Sabarese
INGREDIENTS
• 4 8-ounce tuna steaks
• 4 baby bok choy
• 1 piece kombu
• 4 quarts water
• 3 pounds shitake mushrooms, sliced
• 3 pounds button or cremini mushrooms, rough chopped
• 2 pounds dried mushroom mix
• ½-cup soy sauce
• 1 tablespoon Hondashi Bonito soup mix
• 1 tablespoon monosodium glutamate
• 1 tablespoon furikake rice seasoning
METHOD
In a large pot sauté rough-chopped mushrooms with oil over medium heat till all juices come out. Add 4 quarts water, kombu, dried mushrooms, MSG, and hondashi to sautéed mushrooms. Simmer for 1 to 2 hours. Strain all ingredients, taste for more seasoning, and set broth aside.
Bring another pot of water to boil. Add bok choy, cook for 2 minutes, strain and cool, slice in half.
Bring two sauté pans to medium to high heat. Add some oil. Place slice shiitakes in one pan. Once sautéed, add bok choy to warm. Add broth and simmer.
Season the tuna with salt and pepper, sear in second to desired doneness.
Distribute bok choy on four plates, add broth with mushrooms around, slice tuna and place on top of bok choy, season tuna with furikake. Enjoy!
CAPT./CHEF BRIAN SABARESE
Brian started fishing with his dad when he was 7 on the Brian Song and has fished from Manasquan to Cuba, fishing tournaments with his dad and becoming a captain at 17. Brian has been cooking as long, learning the craft during summers with his grandparents in Germany.
At 20 he started in the restaurant business, and in 2013 he and his brother Paul opened The Arlington in Ship Bottom, Brian running the kitchen while Paul ran the front of the house. Last year Brian bought a 32 Yellowfin to get back to fishing, and he heads out every chance he gets.
