NEW YORK (CBSNewYork) — Just call it a family affair.

If you ever find yourself at Sojourn Restaurant on the Upper East Side, you’ll probably find a member of the Muscovic family.

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And they’re serving up a new type of fusion cuisine that’s all the rage.

Assistant chef Sam Muscovic stopped by CBS2 on Sunday to talk about the restaurant’s New American creations, and to show off some of the eatery’s best dishes.

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Click on the video above to see the full interview, and see below for a recipe you can try at home!

Sesame Crusted Tuna

With Ponzu Glazed Baby Bok Choy and Yuzu Soy Viniagrette

For the Tuna

Ingredients

2 6oz portions of tuna sushi grade tuna cut into 2 inch x 4 inch blocks

3 oz black and white sesame seeds combined

Canola oil

For the Bok Choy

Ingedients

½ lbs baby bok choy

1 tsp finely chopped ginger

1 tsp finely chopped garlic

1 small pinch red pepper flakes

½ lbs baby bok choy (broken down into individual leaves)

For the Ponzu Glaze

1 tbsp soy sauce

2tsp lemon juice

1 tsp rice wine vinegar

Method

Combine ingredient in a small bowl and stir to combine

For the Yuzu Soy Viniagrette

1 tbsp Soy Sauce

1 ½ tsp Yuzu (Japanese citrus)

1 tbsp water

1/2 tsp chopped ginger

1 /2 tsp chopped garlic

1 tsp chopped scallion greens

Method:

Combine ingredient in a small bowl and stir to combine

Cook Bok choy in a pot of boiling salted water until tender approximately 2 minutes.  Cool in an ice bath and reserve.

Drizzle tuna with canola oil.  Season with salt and pepper. Then dredge through sesame seeds.

Heat a medium sized sauté pans over medium heat.  Add 2 tbsp canola oil.  Cook tuna on all sides to desired temperature allowing sesame seeds to toast.  Reserve Tuna on a cutting board.

In a second sauté pan, add a tbsp canola oil and sauté ginger and garlic.  Add red pepper flakes.  Then add baby bok choy.  Allow to sauté for approximately 2 minutes.  Add ponzu glaze and allow it to cook for another minute until bok choy is well coated with the sauce.  Split bok choy between two plates.

Using a sharp knife slice tuna into ¼ inch slices and lay on top of the bok choy.  Drizzle with yuzu soy vinaigrette.

 

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