Seared Ahi with Soy Reduction

Recipe by Vincenzo Lo Verso, Executive Chef & Owner, Osteria Panevino

Osteria Panevino

722 Fifth Avenue, Downtown San Diego

I have been cooking all my life since I lived in Italy. I cooked for a big restaurant there and we did a lot of weddings. I also served in the Army and was a cook. Back then, everyone had to serve in the Italian army. It wasn’t like the American army. They didn’t pay us. I was in Naples for three months and served for a year in Bologna, where I worked in a hotel. Bologna is famous for its fresh pasta, and I learned a lot that year.

I moved to the United States when I was 24. I lived in New Jersey and back then, I didn’t speak English. One night, a customer, who ate in the restaurant almost every night and spoke Italian, told me that he wanted to open a restaurant and he wanted me to be his chef. So, six months after I came to America, I had my own restaurant.

I eventually left New Jersey for San Diego. It’s so beautiful here, like paradise. It is like being in Sicily. I grew up in Palermo and the climate is much like California.

I am always a cook, now. I’m always in the kitchen. I love to barbeque and use my wood-fire oven to make pizzas. We make roast pork, homemade pasta, whatever. My kids love pasta. We do a lot of broccoli rabe and salads in the summer. And I love fish any time of year. Over winter, I serve fish over mashed potatoes and in the summer it goes so well with steamed broccoli or spinach sautéed in olive oil and garlic.

INGREDIENTS

  • 1 cup of soy sauce
  • 1/2 cup of sugar
  • 1 apple, cut in four pieces
  • 1 orange, cut in four pieces
  • 2 tablespoons olive oil
  • 2 - 8 oz center cuts ahi tuna loin
  • Cayenne pepper
  • Salt and pepper
  • Sautéed spring vegetables, broccoli rabe, or arugula

HOW TO DO IT

In a medium saucepan add soy sauce, sugar, apple, and orange. Heat to a boil and reduce until the mixture forms a syrup. Remove from the heat and set aside. If possible leave the reduction overnight for more flavor and then pour through a strainer into a bowl and reserve.

Heat a large frying pan over medium-high heat. Add oil. While the oil heats, generously season the ahi cuts with cayenne, pepper, and salt. Pan-sear the ahi for two minutes each side and then remove ahi from heat. Drizzle with the soy reduction and serve with steamed or sautéed vegetables.

Share / Tools

  • Facebook
  • Twitter
  • Google+
  • AddThis
  • Email

More from SDReader

Comments

I give up. Where is Osteria Panevino? Just in case someone else wants to go there.

Log in to comment

Skip Ad
Close

Let’s Be Friends

Subscribe for local event alerts, concerts tickets, promotions and more from the San Diego Reader