Chef Cindy Pawlcyn’s Famous Seared Ahi Tuna Crackers

At Frank Family Vineyards, we love food and wine and have a strong passion for bringing the two together. Over the years, we have been honored to feature recipes from prestigious chefs who bring their talents to some of Napa Valley’s most admired restaurants. Our most recent collaboration is with renowned chef, Cindy Pawlcyn from Yountville’s Michelin-recommended Mustard’s Grill. Chef Cindy shares one of her favorite pairings for Frank Family’s Lewis Vineyard Chardonnay – Seared Ahi Tuna on Sesame Crackers with Wasabi Cream.

Wine Pairing: 2022 Lewis Vineyard Chardonnay

This classic dish from Mustard’s main menu is a perfect pairing for Frank Family’s full-bodied, single-vineyard Chardonnay. This wine has beautiful presence and depth that can stand up to the rich, umami flavors and tender texture of the seared tuna, wasabi cream, and Asian-style dipping sauce. The slightly flinty finish of our Chardonnay provides a clean wash of the palate, so you’re ready to take another bite.

Ingredients – Crispy Sesame Crackers

1 ½ Teaspoons	Active dried yeast
1 Teaspoon	Sugar
⅓ Cup	Warm water
⅓ Cup	Cold water
2 Cups	All-purpose flour, or more as needed
1 Tablespoon	Butter, cut up
2 Teaspoons	Salt
1 each	Egg
2 Tablespoons	Sesame seeds, mixed blend

Ingredients – Ahi Tuna

1 Pound	Best-quality ahi tuna loin
½ Teaspoon	Salt
3 Tablespoons	Black and white sesame seeds, each
1 ½ Tablespoons	Poppyseeds
2 Teaspoons	Freshly cracked black pepper
1 Tablespoon	Peanut oil

Ingredients – Tamari Dipping Sauce

2 Tablespoons	Mirin or sake
2 Tablespoons	Tamari soy sauce
2 Tablespoons	Rice vinegar

Ingredients – Wasabi Cream

3 Tablespoons	Wasabi powder
2 Tablespoons	Water
¼ Cup	Sour cream
2 Tablespoons	Half-and-half, or as needed

Ingredients – Garnish

Cilantro	Chopped
Chile Pepper	Cut into strips
Scallions	Chopped

Method – Crispy Sesame Crackers

1. Combine the yeast, sugar, and warm water together in the bowl of an electric mixer or a large bowl. Let rest for 8–10 minutes, until it becomes foamy.
2. Add the 1⁄3 cup cold water, then add the flour, butter, and salt. Mix to combine with the dough hook or knead with a wooden spoon, until the dough is smooth and elastic. If the dough is sticky, add a little more flour.
3. Gather into a ball, place the dough in an oiled bowl, turn to coat lightly, cover, and set it aside in a warm place to rise until doubled in size, 1–1 ½ hours.
4. Preheat the oven to 350°F. Take manageable-sized pieces of dough and, on a lightly floured surface, roll them out as thinly as possible into 6″ x 4″ long strips. The goal is for the crackers to be almost paper-thin.
5. Lay the strips of dough on a nonstick baking sheet or a baking sheet lined with parchment paper.
6. Beat together the egg and the 1 teaspoon cold water, and brush the crackers with the egg wash.
7. Sprinkle with the sesame seeds, then score the strips of dough to make triangular shapes (they’ll break apart into individual crackers when they bake).
8. Turning the crackers as necessary, bake for 7–10 minutes, until they are a deep gold. Remove to a rack to cool, then store in an airtight container for up to 1 week.

Method – Seared Ahi Tuna

1. Cut away the blood line, then cut the tuna lengthwise into three triangular bars, each about 2 inches on each side. Season the tuna with salt.
2. Combine the sesame seeds, poppyseeds, and pepper in a shallow bowl. One at a time, roll the tuna pieces in the seed mixture.
3. Select a sauté pan large enough to hold the tuna flat and heat the pan over high heat until almost smoking hot. Carefully sear each side of each piece of tuna in the peanut oil. You only want the meat to cook through about 1⁄4 inch, leaving the interior rare and very red.
4. Transfer the tuna to a plate and chill it in the refrigerator until cold.

Method – Tamari Dipping Sauce

1. Combine the mirin, tamari, and rice vinegar in a small bowl and set it aside.

Method – Wasabi Cream

1. Stir together the wasabi and water in a small bowl until smooth.
2. Whisk in the sour cream and 2 tablespoons half-and-half, adding more half-and-half if the mixture is too thick.
3. Cover and refrigerate until ready to assemble the dish.

To Serve

1. Place two or three crackers on each plate.
2. With a sharp, thin knife, slice the tuna crosswise into as many thin slices as you have crackers. Place a slice on each cracker.
3. Drizzle the dipping sauce on the tuna, then the wasabi cream. Arrange cilantro, chile strips, and scallions across the tuna and crackers, and serve immediately.