For Valentine’s Day, whether you prefer a private dinner at home or a fabulous night out at a fantastic restaurant, Chef Tommy Klauber has got you covered.  He has shared with us his recipe for one of his most sought-after dishes, his Wok-Charred Filet Mignon of Yellow Fin Tuna with a Tamarind Glaze with Wasabi Mashed Potatoes and Baby Bok Choy.  And if you don’t feel like cooking on Valentine’s Day, head to his restaurant, Pattigeorge’s, where the Yellow Fin Tuna dish is on the menu. To get to the restaurant, you can drive just south of Cannons on Gulf of Mexico Drive or you can go by boat (our favorite way to get there)!  The restaurant is located at Mile Marker 23 and has a dock just for guests.  If you choose to eat at the restaurant, you’ll also get to enjoy the beautiful views of the bay from the restaurant’s window. Make sure you make your reservations now if you want to score a window table!
Happy Valentine’s Day – we hope you enjoy this delicious recipe from Chef Tommy Klauber.

Wok Charred Filet Mignon of Yellow Fin Tuna, Tamarind Glaze, Wasabi Mashed Potatoes and Baby Bok Choy from Pattigeorge’s Tommy Klauber

Serves 4

Ingredients:
For Tuna:
4 6oz center cut tuna filet
1 cup five spice
For Tamarind Glaze:
4oz-tamarind paste (dissolved in water)
1/2cup orange juice
1/2cup sugar
1 cinnamon stick
2 star anise

For Wasabi Mashed Potatoes:
3 lbs peeled potatoes
3oz dissolved wasabi
1/2 cup cream
1/4 cup butter
Salt & pepper

For Baby Bok Choy:
4 heads baby bok choy
1oz ginger
1oz garlic
1oz sesame oil
1oz soy sauce
Sprinkle black and white sesame seeds
Method:

Roll tuna filets in five-spice powder, let stand 1/2 hour. In a small saucepot add sugar and slowly caramelize over a low heat. Add orange juice, tamarind, cinnamon and star anise. Allow to reduce until liquid becomes syrupy. Blanch or steam the bok choy briefly sauté in sesame oil with garlic and ginger. Finish with soy and sesame seeds. Sear Tuna on all sides in a dry wok or very hot pan, do not over cook!