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1 pound Tuna (four 4 oz portions)

Salt & Pepper to taste

1 cup Flour

1 Egg

½ cup Half & Half

2 tbsp chopped Garlic

2 cups Panko Breadcrumbs

4 tbsp Canola/Olive Oil blend


Season tuna well with salt & pepper. Roll tuna portions in flour to coat well. Beat together one egg and half & half; then dip tuna into mixture. Combine chopped garlic and breadcrumbs; then dredge tuna through mixture. Place breaded tuna in refrigerator for 15 minutes to set crumbs. Heat oil in non stick pan and then sauté tuna portions to desired temperature. Makes – 4 portions


Romesco Sauce

3/4 tsp Ancho Chile seasoning

1/2 cup Toasted Almond Slivers

2 cloves minced fresh Garlic

1/2 each chopped Roasted Red Bell Pepper

1/2 cup diced Tomatoes

3/4 tbsp Smoked Paprika

1/4 tsp Cayenne Pepper

1 1/2 tbsp Red Wine Vinegar

1/2 tsp Salt

3 fl oz Extra Virgin Olive Oil


To a food processor add all ingredients, except oil. Pulse to make a chunky paste. SLOWLY add the oil a bit at a time until it emulsifies. Pour sauce into a bowl and allow to sit for 15 minutes. Taste; season to taste. Makes 1 ½ cups




Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.



Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 |