Martha Stewart Living Radio: The Radio Blog

Coriander Crust Tuna and Braised Lamb

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Yesterday on "Morning Living," Chef Lou Rexhepi of Cape May, New Jersey's SeaSalt Restaurant at the Ocean Club Hotel joined us in the studio.  With vast experience in giving a dish a taste of Asian flair, Chef Rexhepi shared a casual miniature brunch of seared coriander crusted tuna, and braised lamb with mashed potatoes.  The tuna dish surprised us with a sweet citrus chili sauce with an extra kick! Here are two recipes that can easily be converted into bite-size treats for company.

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Coriander Crusted Seared Tuna with Sweet Chili Sauce

1 Coriander Crusted Seared Tuna with Sweet Chili Sauce

Braised Lamb with Mashed Potatoes

2 Braised Lamb with Mashed Potatoes

Chef Lou Rexhepi of SeaSalt restaurant and

3 Chef Lou Rexhepi of SeaSalt restaurant and "Morning Living" host Brian Kelsey.

Coriander Crust Tuna with Citrus Chili Sauce
Lou Rexhepi, SeaSalt Restaurant at the Ocean Club Hotel 


5 ounces of tuna, cleaned and cut into 2 inch by 2 inch long, log 4 inches long
1 ounce of coriander powder
1 teaspoon of sea salt
1/2 cup Sweet Chili Sauce
1 orange
1 teaspoon of Fish Sauce
8 pieces of asparagus
8 cherry tomatoes halved
1 teaspoon of lime juice 1 teaspoon
1 tablespoon of oil and vinegar blended


  1. Dust tuna with coriander powder and sea salt
  2. Pan sear tuna until golden brown on the outside and still raw in the middle.  Set tuna aside.
  3. In a blender add sweet chili sauce and orange and blend until smooth, add fish sauce to taste.
  4. In a mixing bowl shave asparagus using a vegetable peeler into bowl.  Cut tomatoes in half and add to bowl of asparagus.
  5. Season asparagus with lime juice and a little bit of oil, salt and pepper
  6. Plating:  spoon out a liberal amount of chili sauce onto a plate and add sliced tuna on top of sauce, toss the asparagus and place on top of tuna.


Braised  Lamb with Mixed Vegetables and Creamy Potatoes
Lou Rexhepi, SeaSalt Restaurant at the Ocean Club Hotel

Braised Lamb:
2 pounds of Lamb Chuck
1 pint of Beer (Stout)
2 onions
1 carrots
1 bushel of fresh thyme
2 shallots
1 gallon of water

Mashed Potatoes
4 Idaho potatoes
1 cup milk
1 cup heavy cream
1/4 cup of butter

1. Season lamb with salt and pepper and sear in a hot pan with two tablespoons of cooking oil. When lamb has a good sear place in pot.
2. Add onions to the pan the lamb was seared in and sauté.  Once onions have caramelized, deglaze with stout beer, and add remaining ingredients.  Cook for about four minutes.
3. Once braising liquid is ready, pour over lamb and cover with aluminum foil.  Place in preheated oven at 350 degrees and braise for four and a half hours.
4. In a separate pot add cold water and potatoes.  Boil until the potatoes are tender.
5. Peel off the skin using a small pairing knife and a paper towel so as not to burn your hand.
6. Once potatoes are peeled put them through a ricer.
7. In a separate pot bring milk, cream and butter to a boil.
8. Add milk to potatoes and stir. Add salt and pepper.
9. Once lamb is cooked to fork tender, take it out of the liquid and set aside.
10.Strain braising liquid through a fine sieve, add liquid to a pot and reduce at a low heat until you achieve sauce consistency.

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