Anywhere in the world, a good oyster house always feels like a party! That’s the vibe at Whitehorse’s Wayfarer, a collaboration between Yukon’s first oysterman, Andrew Seymour, smoked-fish specialist Eddie Rideout and chef Brian Ng. The whimsical decor (a gilded oyster-shell chandelier, for example) and irresistible cocktails contribute; so does Ng’s enthusiasm for Thai, Italian and Chinese flavours. Fresh pasta is always on the menu, but don’t miss the mussels with lemon grass and grilled-chili dipping sauce.

6098 6th Avenue, Whitehorse
(867) 471-0262 wayfareroysterhouse.com
Wayfarer’s Seared Albacore Tuna With Coconut Broth

Wayfarer’s Seared Albacore Tuna With Coconut Broth
Ingredients
- 2 star anise
- 4 inch 10-cm cinnamon stick
- 1 black cardamom pod
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 400 mL can full-fat coconut milk
- 400 mL can coconut cream
- 2 stalks lemon grass finely sliced
- 1 inch 2.5-cm piece ginger, peeled and thinly sliced
- 5 kaffir lime leaves
- 2 red Thai chilies
- 2 tbsp lime juice approx
- 2 tsp palm sugar approx
- 2 tsp fish sauce approx
- ¼ tsp kosher salt approx
- 1 tbsp sunflower or canola oil
- 340 g albacore tuna loin
- ½ tsp kosher salt approx
Puffed Wild Rice Garnish
- 4 tbsp puffed wild rice
- 4 tbsp finely chopped salted peanuts
- 1 tbsp sea salt
- pinch granulated sugar
- 1 tbsp chili oil approx
- 4 sprigs cilantro
- 4 sprigs Thai basil
- aromatic herbs of choice such as sorrel, shiso, mint (optional)
- 1 small watermelon radish thinly sliced
Instructions
- In a medium saucepan over low heat, toast star anise, cinnamon stick, cardamom pod, coriander seeds and cumin seeds, shaking pan often, until fragrant, about 3 minutes. Stir in coconut milk, coconut cream, lemon grass, ginger, kaffir lime leaves and chilies; bring to a simmer. Cover and cook for 30 to 45 minutes.
- Strain through fine-mesh strainer, and return to pot. Finish broth with lime juice, palm sugar, fish sauce and salt to taste.
- Using paper towel, pat fish dry and sprinkle with salt. In a cast-iron skillet, heat oil over medium-high heat. Sear tuna, turning 3 times, until medium-rare and still rosy in the centre, about 20 seconds per side. Let stand for 5 minutes before slicing across the grain.
Puffed Wild Rice Garnish
- In a small bowl, combine wild rice, peanuts, salt and sugar. Arrange tuna slices in bottom of 4 shallow bowls. Divide broth among bowls. Top each with some of the wild rice mixture. Drizzle each with chili oil. Arrange cilantro, basil, aromatic herbs and radish on each dish.