Ahi Tuna, Mango Puree, Thai Papaya Salad, Togarashi

Recipe by Chef Spencer Ivankoe

Ahi Tuna


1 lb ahi grade tuna

1/2 cup togarashi spice blend

2 tbsp vegetable oil



Cut your tuna into logs. Pour togarashi spice blend on to a plate

Coat all 4 sides of the tuna

Heat a medium sauté pan and add 2 tbsp of vegetable oil

Place tuna into the pan and cook for 10 seconds on each side

Let tuna cool on tray before slicing.

Thai Papaya Salad


1 large papaya (peeled)

1 medium jicama (peeled)

2 tbsp fish sauce

1 tbsp tamarind paste

1 large lime (juiced)

2 Thai chili peppers

3 tbsp palm sugar

1/2 cup peanuts (chopped)

Pinch of salt


Peel all the ingredients in this dish

Julienne the papaya, jicama, and thai chili peppers

Put all of them in a large mixing bowl

In a separate bowl combine the palm sugar, fish sauce, lime juice, and tamarind paste and mix

Place bowl in microwave for 20 seconds until the sugar is completely dissolved

Slowly drizzle the liquid into the bowl with papaya, jicama, and thai chili peppers and mix

Toss in chopped peanuts and punch of salt

Mango Puree


1 large mango (peeled)

1/2 cup water

Pinch of salt

Squeeze bottle


Peel and chop the mango

Add mango and water to a blender

On slow to medium speed, blend until smooth, and season with a pinch of salt

Pour carefully into a squeeze bottle



Seared Tuna

Papaya, Jicama, Chili Salad

Mango Puree

Nasturtium Leaves

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