Today, Lewis, the restauranteur behind the Southern America BOCADO Bar & Diner in Charlotte, North Carolina, and Atlanta’s acclaimed BOCADO, as well as the proud father of three boys ranging in age from 10 to 15. And he continues to prepare his late father’s rendition of sesame tuna beurre blanc for them three or four times a year. “The excitement for this particular dinner reached ‘squealing’ levels when the boys were younger,” he says. “That reaction always makes me smile and brings a fond memory of my first time eating this dish.” Mealtimes in the Lewis household are pivotal moments where the family catches up on the simple activities of the day. “There are definitely no phones, and everyone pitches in from setting the table — we always use linen napkins, expertly folded by my boys — to plating and clearing ‘to the dish’,” says Lewis. “Everyone has an alternating job from day-to-day. “ When he prepares his father’s sesame tuna beurre blanc recipe, Lewis orders a two-to-three-pound loin that he then portions out. And while it is certainly a treat, the whole meal comes together pretty fast: The fish needs only a few minutes in the pan and the sauce reduces quickly. Chilling the pasta takes the most time. Regardless of whether you serve this on a special occasion or just some weeknight, perhaps it will conjure — or plant —similar reminiscences to Lewis. Because what is a great meal, if not a memory?
Chef Brian Lewis’ Sesame Crusted Tuna Beurre Blanc
Ingredients: 1 box of angel hair pasta Toasted sesame oil Sesame seeds 4 6-ounce tuna loins 1/2 cup white wine 1/2 cup rice wine 1/2 cup soy sauce 8oz (cold) unsalted butter 1/4 cup heavy cream Directions: For the Pasta For the Tuna Loin For the Soy Beurre Blanc Sauce To plate, twist pasta into a beehive shape at the center of the plate, slice rested tuna into ½-inch portions (three per plate), and prop against pasta. Add two (generous) spoonfuls of the still-warm sauce over pasta and tuna and enjoy.
