The Coop Chef

Here at The Coop, a co-working office space in the meat-packing district of Chicago, you will find we serve up a nice platter for lunch. Just another perk for working in our office is the freshest meal plan to date with ingredients all found in the hood at market price. If you are interested in renting a desk in our space click here!
February 11
Wasabi Pea Encrusted Ahi Tuna SaladChef: Linsey We are developing a food plan people can sign on board for any day they choose as there will be a weekly rotating menu. A few others will also join in as the featured chef for the day. Our office is nestled within the meat-packing district so we have the finest meat, poultry and seafood at our fingertips. There are also a few bodegas with nice produce options. The Goods 1.37 lbs of fresh tuna Red/Yellow Peppers Arugula Green Onion &ndsh; chopped Avocado &ndsh;diced Fried Rice Noodles Wasabi Peas &ndsh; crushed Sesame Seeds The Dressing White Wine Vinegar Soy Sauce Ginger - minced Chinese Hot Mustard Sesame Oil 1/2 Lime - juiced First off you want to mix all the ingredients for the dressing really well, then add the oil last, pouring slowly to emulsify. Set aside. Prepare plates with arugula and other ingredients. Rub sesame oil all over the tuna steaks, season with salt and pepper, then coat with the crushed wasabi peas and sesame seeds. Heat up a flat pan. I used a small amount of olive oil, but you could sear dry. Let steaks cook on a medium-high heat for 3 minutes on each side. When finished slice in 1/2 inch pieces and garnish with some more salt and pepper.

Wasabi Pea Encrusted Ahi Tuna Salad
Chef: Linsey

We are developing a food plan people can sign on board for any day they choose as there will be a weekly rotating menu. A few others will also join in as the featured chef for the day. Our office is nestled within the meat-packing district so we have the finest meat, poultry and seafood at our fingertips. There are also a few bodegas with nice produce options.

The Goods

  • 1.37 lbs of fresh tuna
  • Red/Yellow Peppers
  • Arugula
  • Green Onion &ndsh; chopped
  • Avocado &ndsh;diced
  • Fried Rice Noodles
  • Wasabi Peas &ndsh; crushed
  • Sesame Seeds

The Dressing

  • White Wine Vinegar
  • Soy Sauce
  • Ginger - minced
  • Chinese Hot Mustard
  • Sesame Oil
  • 1/2 Lime - juiced

First off you want to mix all the ingredients for the dressing really well, then add the oil last, pouring slowly to emulsify. Set aside.

Prepare plates with arugula and other ingredients.

Rub sesame oil all over the tuna steaks, season with salt and pepper, then coat with the crushed wasabi peas and sesame seeds. Heat up a flat pan. I used a small amount of olive oil, but you could sear dry. Let steaks cook on a medium-high heat for 3 minutes on each side. When finished slice in 1/2 inch pieces and garnish with some more salt and pepper.