Menu Concepts

December 16, 2016

Fresh Ahi Tuna with Clam Miso Broth

from Chef Gregg Nelson

A simple Asian-inspired dish that appeals to their eyes, and your bottom line, with low food costs and a high check average.

Fresh Ahi Tuna with a Clam Miso Broth:
1 ½ C Minors Clam Base NAMSG, prepared (12 oz)
1-½ C White miso paste, prepared (12 oz)
2 oz Ramen noodles, blanched, prepared
1 oz Thin sliced fresh Ahi, or any other very fresh fish
1 Very thinly sliced jalapeno
1 Very thinly sliced bias cut scallion
2 Leaves of bok choy, blanched and shocked

1. In a large Asian-style soup bowl, combine the hot clam broth and miso broth.
2. Add the prepared ramen noodles.
3. Float the fresh Ahi on top of the ramen.
4. Add the jalapeno, scallions and cilantro sprig and serve.

Serving Suggestions: This is a one pot meal. You have the broth, seafood, noodles and vegetables all in one bowl. It’s a true ramen meal.

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