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  2009 Fall Farm Fresh Feature
Chef Kristine Subido of WAVE  Chicago, IL on
Chef Kristine Subido
WAVE (at the W Hotel)
644 N Lake Shore Dr.
Chicago, IL 60611
(312) 255-4460

Ahi Tuna Crudo and Blood Orange, Fennel, and Pear Salad
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Ahi Tuna Crudo and Blood Orange, Fennel, and Pear Salad
Chef Kristine Subido of Wave – Chicago, IL
Adapted by
October 2009
Yield: 2 Servings


For the Red Onion Pickle:
½ cup red wine vinegar
½ cup sugar
¼ cup sliced red onion

For the Crudo:
6 ounces cubed ahi tuna
2 tablespoons extra virgin olive oil

For the Salad:
½ bulb fennel, thinly sliced
½ Anjou pear, thinly sliced
1 blood orange, cut into supremes
2 tablespoons extra virgin olive oil
½ teaspoon toasted fennel seeds
Sea Salt and freshly ground black pepper

Assemble and Serve:
Chopped fresh chives


For the Red Onion Pickle:
Combine the vinegar and sugar over medium-low heat. Stir until the sugar dissolves. Pour into a dish and add the red onion. Cover and refrigerate for at least 30 minutes.

For the Crudo:
Slice the ahi into ½-inch pieces and marinate in the olive oil.

For the salad:
In a small bowl, combine the fennel, pear, ¼ cup of the red onion pickle, blood orange, and some juice reserved from sectioning process; add the olive oil and fennel seeds. Season the salad with sea salt and pepper. 

To Assemble and Serve:
Arrange the tuna on a chilled plate.  Top with the salad and sprinkle on the chives.

  • 2007 Atlanta Rising Star Drew Van Leuvan
  • 2008 Chicago Rising Star Kristine Subido
  • 2009 New York Rising Star Harold Dieterle
  • 2007 Dallas Rising Star Kevin Maxey

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