Dinner Party Recipe Ideas: Go Global

Take your friends on a culinary journey by serving internationally inspired foods.

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For this recipe, look for fresh sashimi or sashimi-grade tuna at a fresh fish market or your local grocery store. The hint is to look for fresh frozen fish as opposed to fresh fish.

Seared Tuna Served with Ginger Beurre Blanc with Haricots Verts


10 oz. tuna steak
1 Tbs. minced shallot
1 Tbs. finely grated peeled fresh ginger
1/4 cup dry white wine
1 stick of cold unsalted butter
Small bunch of haricots verts (ah-ree-koh VEHR -- French term for green string bean)
2 Tbs. sesame oil
White pepper


In a frying pan, heat sesame oil on high. Season the tuna with white pepper and salt. Sear the sides of the tuna, flipping it one time and swirling the juices around in the pan. When the sides of the tuna begin to lose their pink color, it's done. Set aside until time to plate the dish. Put beans in boiling water to blanch. Heat wine in saucepan along with shallots and ginger. Reduce the liquid to half.

Remove beans from boiling water and place them in an ice bath to stop the cooking process and help intensify the color (blanched vegetables will stay greener and fresher up to 10 times longer without fading). Once the liquid has reduced to half, lower the heat and add the butter two tablespoons at a time, whisking constantly, until it's melted. Strain the solids from the melted butter.

Now everything is ready to plate. Spoon the butter onto the center of the serving platter. Cut the tuna into slices about 1/8" to 1/4" thick. Fan slices of tuna in the beurre blanc. Cut the beans on the diagonal and place them between the tuna slices. Keep the platter chilled until party time.

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