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Vallarta's Culinary Corner: Coriander Crusted Pan Seared Tuna
email this pageprint this pageemail usSF Productions
January 27, 2010

Jan Marie Benton of Mark's Bar & Grill shows you how to prepare pan seared tuna and chocolate mousse with expresso cream.
In this edition of Vallarta's Culinary Corner with host Chef Seth Cloutman, Mark's Bar & Grill Chef and Owner Jan Marie Benton prepares a delicious pan seared tuna and a fun, no-fail recipe for chocolate mousse with expresso cream.

Watch the video, then follow the recipes below to replicate these amazing dishes in your own kitchen.

Coriander Crusted Pan Seared Tuna with Wasabi, Ginger, Shitake Mushroom Cream Sauce, Pappardelle Pasta and Spicy Herb Mayonnaise

Wasabi, Ginger, Shitake Mushroom Cream Sauce

1 Onion, chopped finely
2 tbsp Canola Oil
3 Garlic Cloves, minced
3 tbsp of Ginger, grated
2 tbsp Serrano Chile, chopped
6 Shitake, (soak in hot water for 10 mins) chopped roughly
3 Seta Mushrooms, chopped in half
2 tbsp Wasabi Powder, mixed to a paste with 1 tbsp of water
3 tbsp of Soy Sauce
1 cup of Cream
1/4 cup Cilantro, chopped
2 tbsp of Lime Juice
Salt and Pepper to taste

Heat a medium size sauté pan, add canola oil. When heated add onion and cook until lightly caramelized.

Add the garlic, ginger and chile, sauté for a few moments then add the 2 kinds of mushrooms. When well combined stir in the wasabi paste and soy sauce scrapping up the flavors in the bottom of the pan. Finally add the cream and reduce. Add lime juice to taste along with chopped cilantro salt and pepper.

Coriander Crusted Pan Seared Tuna

4 grams of Cilantro or coriander seeds, toasted and ground in a coffee grinder
200 grams of fresh Tuna
Fresh sea salt and black pepper

Sprinkle tuna with salt and pepper and shake over ground coriander seeds. Heat oil in heavy bottomed pan, when very hot add tuna and sear for 2-3 minutes each side. Transfer to clean surface and slice against the grain to form a fan.

Pappardelle Pasta

500 grams of imported Italian Pappardelle Pasta

Place pasta in salted boiling water and cook until soft but still has a firm bite (al dente). Drain and toss with Wasabi Cream Sauce, twisting pasta in center of plate.

Carefully lay sliced tuna against the pasta, add a spoon of spicy herb mayo on the side, and serve with a garnish of cilantro and lime.

Chocolate Mousse with Espresso Cream

1 cup Whipping Cream
80 grams Cream Cheese
1 Egg
3 tablespoons of Sugar
1 teaspoon Vanilla
180 grams Semi Sweet Chocolate
1 tablespoon of Butter

Melt chocolate and butter in medium sized bowl over a bain-marie or water bath. In a separate bowl beat the cream cheese, egg, sugar and vanilla. In another bowl whip the cream till peaks form.

Fold the melted chocolate into the cream cheese mixture them slowly fold in the whipped cream, Firm in a refrigerator. When ready to serve, scoop out into martini glass decorate with raspberries or strawberries. Top with espresso cream.

Espresso Cream

1 cup Whipping Cream
1 teaspoon of Vanilla
3 tablespoons Icing Sugar
3 tablespoons of chilled Espresso

Whip together until cream forms a peak.

If you would like to learn how you can advertise your Banderas Bay area restaurant on Vallarta's Culinary Corner, contact SF Productions Tarr in Puerto Vallarta at 044-322-209-0092.

To learn more about SF Productions, click HERE or visit

Known for its delightful decor and excellent cuisine, Mark's Bar & Grill is located at Lazaro Cardenas #56 in Bucerias, Nayarit. Whether dining at the bar with great conversation or on the outdoor patio under the stars, the Mediterranean and Asian inspired food will exceed your expectations. For reservations, call (329) 298-0303. For more information visit

Click HERE to read more about Mark's Bar & Grill.

In accordance with Title 17 U.S.C. Section 107, this material is distributed without profit to those who have expressed a prior interest in receiving
the included information for research and educational purposes • m3 © 2009 BanderasNews ® all rights reserved • carpe aestus