WSVN — A South Florida chef believes the best way to beat the heat is to eat light and healthy. Tonight, he shares his tuna recipe. Time to grab a Bite with Belkys.

The Chef: Stefano Mazzi
The Restaurant: Cavalli Miami on South Beach
The Dish: Seared Ahi Tuna

1 lb. sushi grade ahi tuna
1/4 lb. sesame seeds
2 oz. olive oil
salt and pepper to taste
8 oz. Greek yogurt (plain)
1 oz. fresh mint
1/2 bulb sliced fennel
1/2 sliced pear
1/2 orange, sliced
1 tbs. orange juice
1 tbs. olive oil

Method of Preparation:
-Start by sprinkling kosher salt and pepper on sushi grade ahi tuna. Roll the tuna in sesame seeds to coat.

-Put olive oil in a pan on high heat. Add the tuna and sear it on all sides, about 30 seconds on each side. When it’s finished, put the tuna on a plate to rest.

-Now, make the salad. Mix fresh mint with sliced fennel, pears, salt and pepper, fresh orange juice, olive oil and toss. Add orange slices and give it another toss.

To Plate:
Spread plain Greek yogurt on a plate and place the salad on top. Slice the tuna into medallions and surround the salad. Top it off with a drizzle of olive oil and a little more salt.

Serving suggestion: Endless Summer Cocktail

Serves: 1

Cavalli Miami
150 Ocean Drive
Miami Beach, Florida 33139

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