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Marinated Ahi Tuna Brochette w/Beets & Fennel

Marinated Ahi Tuna Brochette w/Beets & Fennel


  • 1 doz Tuna Ahi Poke Cube 5/8" Sashimi Grade
  • ¼ C Green Scallion, finely minced; white only
  • 2 Tbsp Oil Olive, Pomace
  • 1 tsp Coarse Salt
  • 2 Tbsp Vinegar Cider
  • 2 Tbsp Virgin Macadamia Oil
  • 1 ea Garlic cloves, minced
  • ½ tsp Crushed Red Pepper
  • 1 ea Navel Orange
  • 1 oz Wild Arugula
  • 12 ea Bamboo Pick, 4.5" Knotted
  • 2 ea Large Beet, roasted, peeled, cubed
  • 4 oz Lemon Vinaigrette Dressing
  • 1 ea Fennel Bulb


  1. Preheat oven to 400°F. Wrap the beets in foil and place in the oven for 45-50 minutes, until fork tender. Remove and set aside to cool. Quarter the fennel bulbs. Reserve some of the fennel top fronds for garnishing. Place on a baking sheet, drizzle with olive oil and season with salt. Roast for about 25 minutes until golden brown and cooked through.
  2. Peel and cube the beets. Zest the orange, then using a knife peel the orange being sure to remove all the white bitter pith. Cut on both side of the membranes removing the flesh of the orange without any pith or membrane. Then cut the sections in half. Whisk together the minced scallion, cider vinegar, macadamia nut oil, minced garlic, crushed red pepper, 1 tsp orange zest and ¼ tsp Kosher salt. Toss the tuna cubes in the marinade and let sit for about 20 minutes. Cut the roasted fennel off the core and into similar size pieces. Skewer the orange piece, beet, fennel and tuna. Finish by seasoning with a drizzle of lemon dressing and a bit of the chopped fennel top fronds.