Rosemary-Olive Oil toast, Raspberry Wasabi Mustard, Arugula and Ahi Tuna with Oven-Baked Sweet Potato Chips. Earlier today, I picked up some fresh Ahi Tuna steaks from Costco: On the way home, I started thinking about how I would prepare it, and a sandwich came to mind, since the Rosemary-Olive Oil bread by La Brea Bakery was still warm. So I stopped by Harris Teeter and picked up some arugula, fresh rosemary and Raspberry Wasabi Dipping Mustard by Robert Rothschild Farm. When I got home, I rinsed the tuna in cold tap water and patted it dry. I then seasoned it with cracked mediterranean salt, lots of cracked black pepper, finely chopped rosemary, extra virgin olive oil and balsamic vinegar. I let it marinate while I washed and peeled 1 large sweet potato, which I sliced into thin rounds as evenly as possible. I should have used my Benriner Mandoline, but it wasn’t visible in the kitchen and I was too hungry to look for it. I seasoned the sweet potatoes with cracked mediterranean salt, cracked black pepper, finely chopped rosemary, extra virgin olive oil and finely chopped shallots. I then spread them out on a baking sheet covered with aluminum foil. I baked the potatoes in a 425-degree oven for about 20 minutes, flipping them halfway through. A few minutes before the potatoes were done, I heated a non-stick skillet over medium-high heat and seared the tuna for 2 minutes on each side and let it rest for a few minutes before slicing it. Here is a close-up of the final plating:

Rosemary-Olive Oil toast, Raspberry Wasabi Mustard, Arugula and Ahi Tuna with Oven-Baked Sweet Potato Chips.

Earlier today, I picked up some fresh Ahi Tuna steaks from Costco:

ahi tuna

On the way home, I started thinking about how I would prepare it, and a sandwich came to mind, since the Rosemary-Olive Oil bread by La Brea Bakery was still warm. So I stopped by Harris Teeter and picked up some arugula, fresh rosemary and Raspberry Wasabi Dipping Mustard by Robert Rothschild Farm.

When I got home, I rinsed the tuna in cold tap water and patted it dry. I then seasoned it with cracked mediterranean salt, lots of cracked black pepper, finely chopped rosemary, extra virgin olive oil and balsamic vinegar.

ahi tuna with mediterranean salt, black pepper, rosemary, olive oil and balsamic vinegar

I let it marinate while I washed and peeled 1 large sweet potato, which I sliced into thin rounds as evenly as possible. I should have used my Benriner Mandoline, but it wasn’t visible in the kitchen and I was too hungry to look for it. I seasoned the sweet potatoes with cracked mediterranean salt, cracked black pepper, finely chopped rosemary, extra virgin olive oil and finely chopped shallots. I then spread them out on a baking sheet covered with aluminum foil.

sweet potatoes with olive oil, salt, pepper, rosemary and shallots

I baked the potatoes in a 425-degree oven for about 20 minutes, flipping them halfway through. A few minutes before the potatoes were done, I heated a non-stick skillet over medium-high heat and seared the tuna for 2 minutes on each side and let it rest for a few minutes before slicing it. Here is a close-up of the final plating:

ahi tuna over arugula and rosemary olive oil toast with raspberry wasabi mustard

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