Chef Jason Wright’s Ahi Tuna Salad with Meyer Lemon Aoli

One of our consultants, Kirsten Wanket, alerted me to Chef Jason Wright, co-owner and executive chef of Alchemy Market & Cafe. The restaurant is located in the central Sierra Nevada Foothills, in the tiny town of Murphys. It’s a beautiful spot, about 85 miles by car southeast of Sacramento, between Lake Tahoe and Yosemite National Park. And, according to Kirsten, it’s well worth the drive to spend a few days in Murphys golfing with friends or enjoying a romantic getaway with your significant other. You can also sample wines from the local wineries.

Kirsten has visited Alchemy three times and raves about the food. She called the Thai chicken “incredible” and waxed on about the  the sweet potato fries, saying they “were to die for.”

So we got Chef Wright on the phone. Previously, he was chef and co-owner of Bahama Billy’s Island Steakhouse and the former Bixby Martini Bistro, in  Carmel – a seaside California town notable for being home to Clint Eastwood and near Pebble Beach. Chef Wright’s two eateries were voted “Best Restaurants in Carmel.”

He describes the food at Alchemy as “the best items from my culinary career. Big, bold flavors from around the world with an emphasis on classy American favorites.”

The Greek ahi tuna salad recipe he’s kindly shared with us came about because Chef Wright was getting tired of “Asian-themed tuna.”

“We wanted to do something that was wasabi- and soy sauce-free,” he added. For this dish, he applied a fennel and pepper rub he used ordinarily on chicken.

The salad itself is dressed with an oregano-lemon vinaigrette. A Meyer lemon aoli is drizzled separately over the rare-cooked tuna.

The result, Chef Wright said, “tastes more Mediterranean than Asian.”

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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