Bodhi Durant

Kenichi (Dallas)

Location 2400 Victory Park Lane Dallas, TX 75219

Reservations 214.871.8883

Kenichi is a modern restaurant and lounge that features contemporary Asian cuisine and world-class sushi. Chef Bodhi Durant has created an exciting menu that features a diverse selection of choices that range from traditional to cutting edge. Try favorites like our dynamite shrimp, yukari-rubbed Australian lamb chops or ahi tuna sashimi with orange miso sauce. Kenichi also boasts the largest sake list in Texas.

Kenichi has the ability to host a variety of events and private parties, from
multi-course dinners in the private dining room to upscale cocktail parties in the mezzanine lounge. Spanning two levels, Kenichi transforms to an ultra-hip lounge after dinner. Often featuring DJs and live entertainment, guests can kick back in the sleek yet sexy surroundings.

Blackened Hawaiian Bigeye Tuna with Avocado Salad and Organic Micro Greens

Ingredients

1 ripe avocado (cut in 1/2” cubes)

1 oz. fresh lime juice

1 oz.extra virgin olive oil

1 oz. white balsamic vinegar

1 tablespoon cilantro, chopped

salt and pepper to taste

1/4 cup Dijon mustard

1 1/2 oz. honey

8 oz. Hawaiian bigeye tuna (cut in 1/2” x 1/2” x 3 “ pieces)

2 oz. blackening spice

organic micro greens

Method

1) In medium stainless steel bowl, toss avocado and lime juice—being sure to coat well. 2) Add olive oil, balsamic, cilantro and small amount of honey. Season with salt and pepper to taste. Mix and set aside. 3) Mix Dijon and olive oil mixture together in separate bowl and set aside. 4) Coat tuna well with blackening spice. 5) Heat sauté pan with small amount of vegetable oil on medium-high heat for 3 minutes. 6) Cook tuna for 15 seconds on each side. Allow tuna to cool for a few minutes then slice in uniform sized pieces.

To Serve

Drizzle honey mustard sauce on plate. Place tuna in circular pattern in the center of the plate. Mound avocado salad in center of arranged tuna with micro greens gently placed on top.