RECIPE: Yellowfin Tuna

Yellowfin Tuna

with Sesame Crust, Butternut squash Rice Cake, Prawn Dashi, Bok Choy and Maitake

serves 4

4 – 5oz portions of Yellowfin Tuna

4 Butternut Squash Rice Cakes, recipe follows

2 large Maitake Mushrooms, quartered and pan roasted

2 each baby bok choy, blanchd and quartered

2 cups prawn dashi, recipe follows

1 cup black sesame, sechuan peppercorn crust mix

canola oil

salt / pepper

For the rice cakes:

4 cups cooked and seasoned short grain rice

2 cups diced and cooked butternut squash

1 cup sliced scallions

½ cup pickled ginger, minced

  1. mix all ingredients, using a large biscuit cutter, shape 1 cup discs, pressing down to make a firm cake, wrap, and refrigerate.
  2. to cook, dip and coat in corn starch and pan fry on medium heat until goldedn brown, carefully flip and repeat process. drain on paper towel prior to service.

For Prawn Dashi:

4 prawn shells or 2 cup shrimp shells

1 cup mirin

1 cup white soy

1 cup sliced shitake

1 pc ginger

6 cup dashi

1 tsp turmeric

½ tsp Japanese chili powder

½ tsp sambal

  1. in a medium sized sauce pot on high heat cover the bottom with canola oil, add ginger, shitake and shrimp shells, cook about 4-6 minutes, the shells will turn red.
  2. add mirin and soy, bring to a simmer, reduce by about 20%
  3. add dashi, turmeric, sambal and chili powder.
  4. simmer 20 minutes, turn off, let broth steep for 30 more minutes, strain and set aside

Sesame crust:

1 cup sesame seeds

½ cup sechuan peppercorns

1 tsp salt

  1. using a mortar and pestle, crush until it looks evenly crushed

 

To Assemble

  1. warm rice cake and vegetables, coat tuna with a little bit of olive oil, season with salt, dip in crust. ensuring all sides are coated.
  2. in a small saute pan, heat medium high, add 2 tbsp of canola oil, carefully place tuna in pan, let sear on each side for 30 seconds ( for rare), then repeat with the rest of the tuna portions
  3. as the tuna is searing warm up the strained dashi, taste for flavor, adjust seasoning according to your preferences
  4. in a large bowl, place 1 rice cake down, followed by 2 pc of maitake, 2 pc of bok choy, slice the tuna on a bias and place on top of rice cake, ladle 4 oz broth in bowl, serve
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