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Champ's Rotisserie and Seafood's seared ahi peppered tuna with pickled red onions

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WJBK - Get this recipe courtesy of Champs Rotisserie and Seafood', one of the many restaurants taking part in Grosse Pointe Restaurant Week happening now through Friday, May 9.

Seared Ahi Peppered Tuna topped with Pickled Red Onions


2 (5 oz) Ahi Tuna steaks
2 tablespoons of olive oil
bowl of whole pepper corns


Heat olive oil in a saute pan until oil is extremely hot 
Place the Ahi Tuna in a bowl of whole pepper corn and turn, covering both sides of the Ahi with pepper corn
Place the Tuna in the Pan
Sear the Tuna on both sides for approximately a minute and a half on each side
Remove from the pan and place on a clean cutting board to settle for approximately 3 minutes.
Let it settle for a approximately 2 minutes to seal in the juices and flavor.
Cut the Tuna diagonally and place on the dish

Top your Tuna with Pickled Red Onions

Pickled Red Onions


2 Medium Red Onions cut julienne style thin
2 oz Red Wine Vinegar
1 oz Butter
4 oz Granulated Sugar
2 oz Honey


Heat butter and sauté onions until soft.
Add sugar and vinegar.
Stir and cook until liquid is evaporated. Remove from heat - add honey and toss.

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