Published: Jun 13, 2012 2:51 PM EDT
Updated: Jun 13, 2012 3:17 PM EDT

 FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen. Here today showing us how to make tuna mignon is chef Ryan Mitchell from Fleming's Steakhouse in Naples.


Ingedients: 8oz tuna mignon

1 Tbsp. tuna rub

1 Tbsp. pomace oil

3oz. tomato vinaigrette

1 tsp. Chopped parsley


4 Tbsp whole black pepper

2 Tbsp Black poppy seeds


1/2 cup Shallots, 1/4 dice

1/4 cup Chives 1/4" long bias cut

4 cups halved grape tomatoes

1/2 cup seasoned rice vinegar

3/4 cup sherry vinegar

3/4 cup extra virgin olive oil

1Tbsp. black pepper

1 Tbsp salt


1. Season the top and bottom of the tuna rub. Put pomice oil on top of the broiler and sear the tuna 1-2 minutes on both sides.

2. Place on a pan and hold until fish needs to be fired

3. finish tuna in 400 degree oven. cut tuna in half

4. top with tomato vinaigrette, garnish with chopped parsley