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Culinary Arts Students and Faculty Celebrate Hospitality Day in Columbia

State Sen. Luke Rankin (center) dropped by the HGTC hospitality tent to Culinary Studentsvisit with Culinary Arts students and faculty on the grounds of the SC State House recently. Students gave legislators recipe cards and Palmetto Grilling Rub developed by Chef Joe Bonaparte. Here’s a recipe for the tuna they served.

(Pictured from left to right: Tom Mullally, Joe Bonaparte, State Sen. Luke Rankin, Milton Phillips, Thomas Jordan, and Alex Hanscome)

Seared Tuna Over Pickled Vegetable Slaw
(Yields 4, 3oz. portions)
 
4 - 2 ounce portions of Tuna
Season tuna with salt and pepper,
then sear in sesame oil over medium-high heat. Sear both sides quickly, about 10 seconds per side, for rare to medium rare tuna.
 
Vegetable Slaw:
A quarter head of white cabbage, sliced thin.
Half a peeled carrot, sliced thin (julienned).
One red cabbage leaf, sliced thin.
6 sugar snap peas, sliced thin.
These 4 items will yield about 12 ozs. total.
 
Pickling Liquid:
2 cups of water, 2 cups of rice wine vinegar,
1 cup granulated sugar, 4 tbsp. kosher salt, and
2 tbsp. of diced pickled ginger “or” ginger powder.
 
Place the sliced Vegetable Slaw in the Pickling liquid for 15 minutes and simmer on low, covered. Then turn your flame off and let sit covered for 15 more minutes. Strain pickled vegetables and cool. You can save your pickling liquid for about  3 months, refrigerated in a plastic container,  for future use.
 
Place sliced tuna medallions over refreshing  pickled vegetable slaw, and serve. Lace with a splash of soy sauce and toasted sesame seeds
if desired.