Morton's Steakhouse Recipe
12 to 16 oz Sashimi Grade Tuna, rectangular shape
spicy red pepper
3 tablespoons canola oil
1/4 cup soy sauce
1/4 cup Mirin
1/4 cup Sake
pinch Yuzu Gosho
Start with the tuna, sprinkle and rub in garlic, black pepper and a bit of spicy red pepper. Wrap and place in coldest part of refrigerator. Bring the canola oil or duck butter to high temperature. Carefully sear all sides of tuna until golden color begins to appear. Do not overcook.
Remove from heat and place in a ziplock bag with a mixture of soy sauce, mirin, sake and a pinch of yuzu gosho if available. (Japanese food stores occasionally stock this wonderful spice). Remove all the air in the ziplock bag and seal. Place bag in 10-14 quart saucepan with hot water (about 140-150 degrees). Do not use water any hotter!!! About 15 minutes later, remove bag and place bag in ice bath. Let the tuna rest until the ice melts. Slice thin and serve over a bed of thinly sliced onions or seaweed salad.
Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.