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Terrific! Steal this chef’s tasty tuna recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!THIS WEEK: Grilled Ahi Tuna With Wasabi Whipped Potatoes Topped With Shiitake Mushrooms and Baby Bok Choy, from Boa Steakhouse in Santa Monica, Cal

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Grilled Ahi Tuna With Wasabi Whipped Potatoes Topped With Shiitake Mushrooms and Baby Bok Choy, from Boa Steakhouse in Santa Monica, Calif.

Ahi (yellowfin) tuna is a delicious way to get those healthful Omega-3 fatty acids. And there are few better ways to have it prepared than they way they do it at Boa Steakhouse, a hip eatery that is one of Santa Monica’s hottest dining spots. Can’t travel to California? No problem! Chef Josh Thomsen is here to tell us how to make it at home.

About the chef:

Manhattan-born, New Jersey-raised Josh Thomsen inherited his love of cooking from his father, a passionate amateur chef, and set his sights on a culinary career as early as elementary school. A graduate of the Culinary Institute of America in upstate New York, Thomsen has honed his skills with some of the most prominent chefs in America, including Thomas Keller, Joachim Splichal and Michael Mina.

Thomsen’s career has taken him to some of the best restaurants in the country. While at the CIA, he apprenticed at the Hotel Bel-Air under George Mahaffey, returning after graduation for a full-time position. His next stop was also in the Los Angeles area, working for Joachim Splichal at Pinot and Pinot Bistro, before collaborating again with Mahaffey at The Little Nell in Aspen.

During the next two years, Thomsen refined his craft as a chef de partie under Thomas Keller at the famed French Laundry in the Napa Valley.  Thomsen says Keller, whom he describes as a dedicated, unselfish mentor, has been the 34-year-old chef’s greatest single influence.

After working at French Laundry, Thomsen relocated to Las Vegas, where he worked at The Mansion and Michael Mina’s Nob Hill, both at the MGM Grand. Thomsen also helped Kerry Simon open his Simon Kitchen & Bar at Las Vegas’s Hard Rock Hotel, before returning to California to run the kitchens of The Lodge at Pebble Beach.

In 2004, after a year at The Lodge, Thomsen was approached to sign on as the corporate executive chef for the Boa Steakhouse chain of restaurants. He has since overseen the opening of the Las Vegas venue as well as the new Santa Monica location.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

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Boa

101 Santa Monica Blvd.

Santa Monica, Calif., 90401

(310) 899-4466

www.boasteak.com

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.