From Chef Brandon Boudet this simply delicious recipe will delight your friends and family
This week's recipe for Grilled Tuna with Meyer Lemon Pesto and Sugar Snap Peas was stolen with permission from Brandon Boudet; chef and co-owner of Dominick's restaurant in West Hollywood, Los Angeles, California.
Chef Boudet's culinary philosophy is reflected in the restaurant's straightforward menu of home-style Italian comfort food. "I believe in keeping things simple," he says. “There should rarely be more than three components to a dish and it should be absolutely true to what it's supposed to be. Spaghetti and meatballs doesn't need to be reinvented or reinterpreted, just prepared with skill and integrity”.
With the distinct feel of a romantic Tuscan trattoria, the secluded patios are enclosed by brick walls with beds of fresh aromatic herbs and shaded by mature olive and fruit trees woven with strands of sparkling lights; the romantic atmosphere topped off by large brick fireplaces.
About the chef: Brandon Boudet was born and raised in New Orleans, where his family celebrated life with generous portions of Louisiana and Italian cooking. He began experimenting in the kitchen as early as eight years old, turning out French toast and perfecting a bread pudding recipe made with the kitchen's novel new acquisition, the microwave oven! Before graduating high school, Boudet landed a job at a local Italian restaurant in the French Quarter, where he quickly began to suspect that cooking could actually be a career option and enrolled at San Francisco’s prestigious California Culinary Academy.
After graduating, he returned to his hometown for an internship at the renowned K-Paul's Louisiana Kitchen. Boudet then moved to work in another celebrated New Orleans kitchen; Nola. He then went on to collaborate with famed restaurateur Peter Morton, designing the menu for Mortoni's at Morton's Hard Rock Hotel & Casino in Las Vegas.
Next, a move to Los Angeles where Brandon signed on at the Sunset Strip"s trendy Bar Marmont, followed by consulting jobs for other hip Los Angeles venues, including Swingers, El Carmen and Jones. In 1997, Boudet was named Executive Chef at the historic Argyle Hotel. After several years there, Boudet was anxious to try a new city and accepted a position in New York at The Park. Upon his return to Los Angeles, Boudet opened Hollywood’s 101 Coffee Shop in 2001 with partner Warner Ebbink, going on to reinvent Dominick’s in 2004.
8715 Beverly Blvd
West Hollywood, CA 90048
310 652 2335
Grilled Tuna with Meyer Lemon Pesto and Sugar Snap Peas is served for $25 at Dominick's.
This recipe makes six restaurant servings and has 3 components:
Grilled Tuna, *Meyer Lemon Pesto and **Sugar Snap Peas
Grilled Tuna Ingredients:
6 tuna fillets, approx. 6oz each
*Meyer Lemon Pesto Ingredients:
2 Meyer lemons, peeled and finely diced
1/4 cup toasted pine nuts
1 clove garlic
1/4 cup extra virgin olive oil
Salt and pepper
**Sugar Snap Peas Ingredients:
Sugar snap peas, blanched and cooled
Extra virgin olive oil
Salt and pepper
Steal This Recipe® Step by Step Instructions for *Meyer Lemon Pesto:
Peel the lemons (reserving the rind) and finely dice.
Using a mortar and pestle add garlic, diced lemon peel and a pinch salt, working into a paste.
Add 1 tablespoon of pine nuts and continue working into a paste.
Add the juice of one lemon and the olive oil, mixing well.
Add salt and pepper to taste.
Steal This Recipe® Step by Step Instructions for the Grilled Tuna and **Sugar Snap Peas:
Heat grill to high heat.
In a separate pan, heat olive oil and sauté the sugar snap peas.
Add basil, salt and pepper to taste.
On the grill, cook the tuna until rare.
Portion the **Sugar Snap Peas on to plates, and then place the sliced Grilled Tuna on top, drizzling with *Lemon Pesto and olive oil.
Garnish with basil and enjoy!