It looks like you're using an older version of Internet Explorer. Upgrade your browser to view this site—it's easy and free.

Seared Rare Tuna




Seared Rare Tuna, Fried Green Tomatoes, Arugula, Crispy Pork Rinds with Blue Cheese and BBQ Red Pepper Vinaigrette

courtesy Hank’s Seafood Restaurant in Charleston, SC

This restaurant has won more awards than most in a town that wins awards for its food on a daily basis.

We asked them to share a favorite recipe and received a beauty. Try this baby soon. When choosing your tuna, order sashimi quality. I tried this with a piece of tuna cut about one-inch thick, but the thickness depends on your taste.

Plan a visit to Hank’s when you’re in Charleston and go hungry, with a friend (or four) so you can share the love that comes to your table.


Serves 4

Prep Time 45 minutes

Cooking Time: 5 Minutes

For the Tuna
12 oz Yellow Fin Tuna


For the BBQ Red Pepper Vinaigrette
2 oz BBQ Sauce “Tomato Based”
4 oz Roasted Red Peppers Chopped
2 oz Canola Oil
1 oz Apple Cider Vinaigrette
2 oz Sliced Scallions


For the House Vinaigrette
4 Tbs Dijon mustard
1/8 cup red wine vinegar
½ cup balsamic vinegar
1/8 cup aged sherry vinegar
¼ cup hazelnut oil
¼ cup walnut oil
½ cup canola oil
¼ cup extra virgin olive oil
1 oz simple syrup*
To taste kosher salt and freshly ground white pepper


For the Fried Green Tomatoes
3 green tomatoes sliced into 16 pieces
6 Eggs
½ Cup Milk
1 Cup Flour
3 Cups Panko
½ Teaspoon kosher salt and freshly ground white pepper


For the Salad
3 oz arugula
8 pork rinds
4 oz Blue Cheese Crumbled
1 oz House Vinaigrette



To prepare the tuna, heat a nonstick pan over high heat and add 1 oz canola oil. Season tuna on all sides with salt and pepper, sear on each side for 15 seconds, and slice thin.

To prepare the BBQ Vinaigrette, in a blender combine BBQ sauce, roasted red peppers, canola oil, and apple cider vinaigrette. Puree until smooth. Pour into bowl and mix in scallions and salt & pepper to taste.

To prepare the house vinaigrette, combine all vinegars into a large container and set aside, then combine all oils into another container and set aside. Place the Dijon mustard in a mixing bowl and slowly add in ¼ cup of the oil mixture while whisking vigorously. Once mixture is emulsified slowly add in ¼ cup of the vinegar mixture and continue whisking. Repeat the process until all oil and vinegar are emulsified, then add simple syrup, salt and pepper to taste.

To prepare the green tomatoes, gather three medium sized mixing bowls. In the first bowl add flour and season with salt and pepper. In second bowl whisk together eggs and milk. Place the 3 cups of panko in the third bowl. Add the sliced green tomatoes to the flour and coat evenly, then gently tap to remove excess flour. Dip the tomatoes in the egg mixture and coat evenly with panko. Fry at 350 degrees for two to three minutes or until golden brown.

To plate, spoon 1 oz of BBQ red pepper vinaigrette, arrange the fried green tomatoes. Lightly toss arugula with house vinaigrette set next to tomatoes. Fan tuna slices evenly over the tomatoes. Garnish with blue cheese and a pork rind.

*To make simple syrup, combine equal parts sugar and water and heat until sugar completely dissolves, stirring frequently. Cool to room temperature.

Share this article: