Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Stuffed Crepes with Summer Tuna Carpaccio with Grilled Asparagus
Summer Tuna Carpaccio with Grilled Asparagus
6-8 oz Yellow Fin Tuna Seared 60 sec each side
1 Tbsp Shaved Parmesan
1 tsp Fried Capers
1 tsp EVOO
kosher salt and fresh ground pepper to taste
5-6 pieces of grilled asparagus. blanched 90 sec and Shocked then grilled 90 sec.
Slice Tuna and top with EVOO, Parmesan and Capers along side the Asparagus
Sauce:
Roasted and Basil Cream
2 Tbsp Roasted Tomatoes
1 Tbsp Fresh Basil
2 Tbsp Sour Cream
Mix well in Food Processor
The Phoenix Restaurant, known as the Columbia Hotel in the 1800s and the Phoenix Hotel and Grill in the 1940s, is now owned by Tony Russo. Tony and his crew strive to give customers a dining experience featuring fresh, local dishes.
Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.
