For nearly nine decades, Buckeye Roadhouse has been woven into the fabric of Marin County dining. Nestled at the gateway to Mill Valley, the restaurant has evolved from a historic roadside inn into one of the region’s most recognizable culinary landmarks. Known for its rustic charm, warm hospitality and enduring menu favorites, Buckeye Roadhouse attracts everyone from local regulars to visitors seeking a classic Marin experience.
Make your own special meal at home with this recipe from Chef Robert Price, Executive Chef at the Buckeye Roadhouse. His seared ahi tuna appetizer is a menu favorite, as quintessentially iconic as the restaurant itself — where it was created 20 years ago and continues to sell around 150 orders a week. It’s light, fresh and healthy, infused with Asian flavor and heat. The sesame encrusted tuna is the star of the plate — a glistening nugget of sushi-grade tuna, encrusted in sesame seeds and kissed with a flash of heat, then sliced and shingled over a vibrant mound of crisp ginger-y slaw. It’s an ideal recipe to add to your home cooking repertoire. Not only is it versatile it’s remarkably easy with do-ahead steps that are perfect for entertaining.
Seared Ahi Tuna With Asian Slaw
Serves 6
Slaw
Ingredients
- 2 cups finely shredded napa cabbage
- 1 cup finely shredded red cabbage
- 1 cup trimmed and cut green beans, in 1/4-inch pieces
- 1/2 cup thinly sliced red bell peppers
- 1/4 cup drained and chopped pickled ginger
- 1/4 cup chopped fresh cilantro
Directions
Combine the cabbages, green beans, peppers, pickled ginger and cilantro in a large bowl. Cover and refrigerate for up to eight hours.
Dressing
Ingredients
- 1/3 cup hoisin sauce
- 2 tablespoons peeled, coarsely chopped fresh ginger
- 2 cloves finely chopped garlic
- 3 tablespoons water
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon ketchup
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon sugar
- 2 dashes Tabasco sauce
- 2 tablespoons finely chopped green onion (including green parts)
- 1 tablespoon finely chopped cilantro
Directions (makes about 1 cup):
- Blend or process the hoisin sauce, ginger and garlic in a blender or food processor until smooth.
- Add all the remaining ingredients, except the green onions and cilantro, and blend.
Note: If making ahead, the dressing can be covered and refrigerated at this point for up to two days. - When ready to dress the salad, stir in the green onion and cilantro.
Wonton Strips
Ingredients
- 1/2 cup canola oil
- 6 square wonton sheets, cut in 1/4-inch wide strips
Directions
- Pour the canola oil into a small saucepan and heat to 325°F.
- Carefully fry the wonton strips until light golden brown. Use a slotted spoon to transfer the strips to a paper towel to drain.
Tuna
Ingredients
- One pound rectangular block of sashimi-grade ahi tuna
- 2 tablespoons canola oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- Maldon sea salt, for garnish
Directions
- Coat the tuna with 1 tablespoon oil and season with the salt and black pepper.
- Combine the black and white sesame seeds and spread on a plate. Press the tuna into the seeds on all sides, gently shaking off excess.
- Heat 1 tablespoon oil in a medium non-stick skillet over medium-high to high heat until shimmering.
- Add the tuna and sear on all sides, 10–15 seconds each side — just enough to lightly toast the sesame seeds while keeping the tuna rare.
To serve:
- Toss the slaw with about 1/2 cup of the dressing, or to taste. Gently mix the wonton strips into the slaw.
- Divide the salad between six plates, making a small mound in the center of the plates. Cut the tuna into 1/4-inch slices and arrange on top of the slaw. Garnish with a pinch of sea salt.
Recipe Tips
- Use any leftover dressing on salads, as a marinade or as a glaze for meat or tofu.
- For fresh high-quality fish, access tuna from your favorite local fish purveyor, such as Anna’s Seafood Market, based in Petulama. It sells sushi-quality tuna at the Farmers Market at Marin County Mart in Larkspur every Saturday and the Sausalito Farmers Market every Sunday. There’s also have a daily selection of its fresh fish at Andy’s Market in Loch Lomond, San Rafael.
- The wonton strips can be prepared in advance and stored in an airtight container or zip-lock plastic bag for up to one day. Make sure that they are completely cooled before storing. If they lose their crispness, spread the strips in a single layer on a baking sheet and bake at 350°F until crisp, about two minutes.
- For specialty Asian spices, condiments and ingredients shop at the Asian Market in San Rafael.
