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Gear Up for Game Day with Seared Tuna Sliders & Clam Chowder

Score a touchdown with these Seared Tuna Sliders by Seattle Chef Jesse Souza from Six Seven Restaurant & Lounge. Go for the extra point with his award-winning New England Clam Chowder recipe.

Seared Tuna Sliders – with bacon, tomato/fennel jam, wasabi mayo, greens, crispy wonton

1# fresh ahi tuna steaks
2 oz. tamari (gluten free soy sauce)
1 oz. mirin
1 oz. sesame oil
Black & white sesame seeds, as needed
Kosher salt & black pepper, to taste
Canola oil, as needed

Marinate tuna in tamari, mirin, and sesame oil for a minimum of one hour. Pat dry, season liberally with salt & pepper, and press firmly into sesame seeds to create crust. Heat sauté pan over high heat; once hot, add oil and sear tuna on all sides to rare/medium rare.

Wasabi Mayo
.5 cup mayonnaise
2-3 tbsp. rehydrated wasabi, to taste
1 tsp lemon juice
Kosher salt & black pepper, to taste
Combine all ingredients until smooth; add wasabi to desired level of heat.

Tomato/Fennel Jam 

1 tbsp. ginger, minced

1 tbsp. garlic, minced
2 oz. fennel, diced
4 oz. tomato, diced
2 tbsp. rice wine vinegar
1 tbsp. sugar
Kosher salt & black pepper, to taste
Canola oil, as needed
Heat oil in sauce pot and sauté ginger and garlic until fragrant; add fennel, tomato, vinegar, and sugar and cook slowly to a jam-like consistency. Season well, cool, and reserve.


4 pieces thick cut bacon, cooked

8 each wonton skin fried crisp
8 each brioche slider bun
Assorted greens and herbs – micro cilantro, chive, parsley tops, fennel fronds

Griddle slider buns with butter until golden brown. Slice tuna thinly against the grain.  Dress bottom of bun with wasabi mayo and divide tuna slices evenly amongst them.  Top with tomato/fennel chutney, then a wonton crisp, half a strip of bacon, some dressed greens (season the greens with salt, pepper, and olive oil), and top bun.  Serve with lime wedges and fries or chips.

New England Clam Chowder (Serves 8)
2 dozen cherrystone clams, scrubbed
3 qts. water
2 each large leek, washed and diced
1 head fennel, diced
6 stalk celery, diced
3 large yukon potato, peeled & diced
.25 pound good quality bacon, diced
5-6 sprigs thyme, leaves only, chopped
2 cups heavy cream
butter and flour as needed

Combine clams and water in large pot and simmer/steam until clams open; remove clams (discard any that do not open) and strain clam broth. When cool, remove clams from shell and rough chop.

Return pot to stove and add 2 tbsp. butter; add bacon and cook until crisp. Remove bacon and bacon fat. Add 3 tbsp. fat back to pot (reserve remaining fat for roux) and sauté leek, fennel, and celery over medium heat. Season well with salt. Add potato, clam broth, and bay leaf and bring to a simmer.

While chowder comes to a simmer, combine equal parts bacon fat/butter and flour and cook over low-medium heat to make a roux. The roux should cook slowly for at least ten minutes and develop a nutty aroma and golden color. Stir regularly to avoid scorching. Remove from heat.

When potatoes in chowder are just beginning to be tender, add clams, cooked bacon, chopped thyme, and heavy cream. Season again with salt and fresh black pepper. Bring to a simmer and begin to thicken with roux, adding small amounts and whisking gently until incorporated. Add roux until desired thickness is achieved, then simmer gently 5 minutes. Garnish with chopped parsley or chives and serve with fresh bread, oyster crackers, pepper grinder, and hot sauces.

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