Cooper's Hawk
100 W. Higgins Road
South Barington

Uncorked and Untapped
Monday, May 23
6:00 p.m. - 9:00 p.m.

Tuna Tacos

5 4" taco shells
1/3 cup fresh shredded cabbage
2 Tbs cilantro lime vinaigrette
2 Tbs pico di gallo
2 Tbs sriracha cream
1 Tbs melted butter
2 oz piece ahi tuna
2 tsp blackened spice
1/4 avocado, small dice
2 Tbs cilantro leaves
1 lime wedge

Cilantro Lime Vinaigrette:

2 1/2 Tbs fresh squeezed lime juice
1/4 tsp ground cumin
1/2 tsp lime zest
3/4 tsp sugar
1/2 tsp Kosher salt
1/4 cup cilantro, finely chopped
2 grinds black pepper
1 Tbs poblano peppers, finely chopped
1/2 tsp jalapeno peppers, finely chopped
1/4 cup canola oil
Mix all ingredients together well and set aside.

Sriracha Cream

3 Tbs sour cream
1 dash sriracha chili sauce
1 dash fresh lime juice
1 pinch Kosher salt
Mix all ingredients together well and set aside.

Press blackening spice into tuna on all sides. In a hot pan, add melted butter and sear tuna on all sides quickly making sure to keep it rare. Set tuna to the side. Slice very thinly is 10 slices. Toss cabbage in cilantro lime vinaigrette and distribute evenly between the taco shells and drizzle with half of the sriracha cream over all the tacos. Top cabbage with pico de gallo and lay 2 tuna slices on each taco. Top with diced avocado, drizzle with remaining sriracha cream and garnish with cilantro leaves.
Garnish with lime wedge for some extra citrus flavor!

Cooper's Hawk Mediterranean Salad

4 cups chopped romaine
1 cup diced cucumbers
1/2 cup diced red onion
1/2 cup blanced asparagus, 1/2 inch dice
1/4 cup Kalmata olives
3/4 cup giardiniera, drained
1/4 cup pepperoncini, drained and sliced in 1/8" rings
1/2 cup Mediterranean vinaigrette
1/2 cup grape tomatoes, halved
1/3 cup Valbresso feta cheese, crumbled

Mediterranean Vinaigrette:

1/2 cup red wine vinegar
1 Tbs fresh squeezed lemon juice
1/2 tsp Dijon mustard
1 Tbs pasteurized egg yolks
2 Tbs sugar
1 Tbs Kosher salt
1/2 tsp freshly ground black pepper
1 Tbs dried oregano
1 Tbs garlic, minced
1 pinch crushed red chilies
1/4 cup water
2 Tbs fresh ground Parmesan Cheese
1 cup extra virgin olive oil

For Vinaigrette:
Place all ingredients, except olive oil in a kitchen aid mixer with the wire whip attachment and mix well to incorporate. Slowly add oil in a steady stream to emulsify.

For Salad: Mix Romaine lettuce through pepperoncini peppers together in a bowl. Add vinaigrette and toss well to coat vegetables. Transfer to a platter and garnish with tomatoes and crumbled feta cheese.