Chef Walter Staib’s Gluten-Free Seared Ahi Tuna on Grilled Vegetable Quinoa Salad Recipe

Renowned chef, restaurateur and television personality, Chef Walter Staib, regularly includes gluten-free recipes on his PBS show, “A Taste of History.”

His City Tavern in Philadelphia is a faithful recreation of an original 18th century tavern where Chef Staib brings history to life with his wonderful dishes. He has made numerous appearances on local and national cooking shows, such as The Food Network’s Best Thing I Ever Ate and Iron Chef.

Chef Staib is the culinary ambassador to Deborah Heart & Lung Center, a hospital in New Jersey. He develops heart healthy recipes approved by nutritionists for a heart healthy diet, and then appears weekly on CBS to demonstrate them.  We were thrilled when Chef Staib offered to provide Glutenfreeworks.com one of his incredible gluten-free recipes.

Here is Chef Walter Staib cooking Seared Ahi Tuna on Grilled Vegetable Quinoa Salad on CBS3 in Philadelphia.

 

Seared Ahi Tuna on Grilled Vegetable Quinoa Salad

Serves 8

Ingredients:

2 cups multi-colored quinoa, preferably organic, dry

3 sprigs, fresh thyme

4 ½ cups reduced sodium chicken or vegetable stock

2 zucchini, sliced lengthwise

2 eggplant, sliced lengthwise

2 yellow squash, sliced lengthwise

2 large Portabello mushrooms

1 large yellow onion, sliced

4 plum tomatoes, deseeded and chopped

1 bunch fresh tarragon, chopped

1 bunch fresh chives, chopped

2 tablespoons rice wine vinegar

4 tablespoons olive oil

2 pounds ahi tuna

freshly ground pepper

1 head radicchio, leaves separated, for serving

 

Preparation:

1. Rinse quinoa through strainer until warm water runs clear.
2. In a medium sized pot, bring stock to a boil and add quinoa and thyme.
3. Reduce heat, cover and gently simmer until cooked through, about 18 minutes.
4. Spray a grill pan with nonstick cooking spray. Grill vegetables over medium heat until fork-tender. Remove from heat and let rest 5 minutes.
5. Fluff quinoa with a fork.
6. Dice all the grilled vegetables into small pieces. In a large bowl, stir together vinegar and 3 tablespoons olive oil. Add quinoa, tomatoes, tarragon and chives and vegetables and toss to combine. Season with fresh ground pepper.
7. Generously cover the ahi tuna with freshly ground pepper. With clean hands, rub 1 tablespoon olive oil onto both sides of fish.
8. Heat a nonstick skillet to very hot and almost smoking. Add tuna to pan and sear until desired doneness. Flip with a spatula and sear the other side. Remove immediately.
9. Slice tuna with a very sharp knife into thin slices.
10. To serve, arrange radicchio on the plates. Spoon quinoa salad on top and arrange 4 ounces tuna slices on top per person.

 

Nutritional Summary

Recipes	Total # serv	Cals	Total Fat  g	Sat Fat  g	Chol  mg	Sodium  mg	Fiber  g	Carbs  g	Pro  g
HH Ahi Tuna on Veg Quinoa Salad	8	451	11.7	1.8	66	387	9	42	45

 

More About Chef Walter Staib:

A third generation restaurateur with over four decades of culinary experience, Staib began his career in Europe.  He received formal training in many of Europe’s finest hotels  & restaurants before coming to the United States.

As founder and President of Concepts By Staib, Ltd. (est. 1989), a globally operating restaurant management and hospitality consulting firm, Walter Staib is currently the driving force behind one of the nation’s most unique dining establishments: Philadelphia’s City Tavern (independent), a faithful recreation of an original 18th century tavern and Concepts By Staib, Ltd.’s flagship operation.

In addition to being a top chef, restaurateur and consultant, Chef Staib has also authored four cookbooks, City Tavern Cookbook (1999),  City Tavern Baking & Dessert Cookbook (2003), Black Forest Cuisine (2006, and City Tavern: Recipes from the Birthplace of American Cuisine (2009). His first children’s book, published in May 2010 is A Feast of Freedom , tells the story of City Tavern and it’s important role in shaping the nation. Walter Staib has  made numerous appearances on local and national cooking shows, such as The Food Network’s Best Thing I Ever Ate and Iron Chef.

Currently, he can be see on PBS bringing the 18^th century to life on ‘A Taste of History’  ‘A Taste of History’ was awarded three Emmy awards in its two seasons. The show airs nationally on PBS and its affiliates.
His passion for culinary excellence has earned him numerous awards—among them the prestigious Chevalier de l’Ordre du Mérite Agricole de la République Française.  In 1996, was also appointed the First Culinary Ambassador to the City of Philadelphia.  In July, 2006, he was named Culinary Ambassador to the Commonwealth of Pennsylvania.  German President Dr. Horst Köhler conferred the Knight’s Cross of the Order of Merit of the Federal Republic of Germany upon Staib in May, 2007.

Among Walter Staib’s most recent awards are the Colonial Society of Pennsylvania 2011 Contemporary Pioneer Award, and the Top Philadelphia Chef in the Conde Nast Cadillac Culinary Challenge.  In 2010, he was awarded the Silver Medal Award by the American Culinary Federation. In 2009, he received Entrée of the Year by Philadelphia Magazine,  the 2008 Award of Leadership & Service from the German-American Chamber of Commerce, Inc., the 2007 National Restaurant Association Keystone Humanitarian Award (Pennsylvania) and the 2006 Seven Stars & Stripes Award for Excellence in Hospitality.

 

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Author Information: John Libonati, Philadelphia, PA
Publisher, Glutenfreeworks.com.
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here.