RARE TUNA WITH
SPIKED TROPICAL SALAD
TUNA
1 lb. tuna, sushi quality
1 cup buttermilk
2 garlic cloves
½ cup of flour
Salt & pepper to taste
¼ cup olive oil for cooking
BEET SAUCE
1 small fresh beet
1 cup miso soup
1 garlic clove
The juice from 1 lime
The juice from 1 orange
Salt & pepper to taste
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SPIKED
TROPICAL SALAD
1small papaya, diced
3 oz Gooseberries (if available) (If not available use
seedless green grapes)
3 oz sprouted chickpeas
2-3 tablespoons of finely chopped red onion
1 oz cilantro leaves
Salt and pepper to taste
Cayenne pepper to taste
½ oz vodka
1 oz Japanese seasoned rice vinegar
RICE:
1 cup sushi rice (medium grain)
Salt to taste
1 oz Japanese seasoned rice vinegar |
TUNA:
Salt and pepper the tuna (in one piece) and press the garlic
with a garlic press and rub on the tuna. Pour the buttermilk
over the tuna, making sure the tuna is covered. Place in the
refrigerator and let it marinate for at least 3 hours,
better yet overnight. When you are ready to cook it, place
flour in a plate, remove tuna from buttermilk marinade and
cover with flour. Turn in the flour a few time and place in
a hot non-stick skillet with some olive oil. Cook until
light golden brown outside. Tuna should be rare, but if you
don’t like it rare, cook it to your taste.
BEET SAUCE:
Peel beet and cut in small cubes. Place the cut beet in a
cup of miso soup in a 1-quart pan. Cook beet over low heat
about one hour until beet is soft. Once soft place the whole
thing in a blender, add garlic, lime and orange juice. Blend
for 30 seconds at high speed until smooth. Pass it through a
strainer and set aside in a cup.
SPIKED TROPICAL SALAD:
Put sprouted chickpeas in a pan at high heat and toast them
for two minutes. Add diced papaya, finely chopped red onion,
gooseberries and cilantro leaves. Salt and pepper to taste,
cayenne pepper to taste, then add the vinegar and vodka and
toss everything together.
RICE:
Prepare the sushi rice in a rice cooker. Fork the rice once
done and add the seasoned vinegar.
PRESENTATION:
Place some sushi rice on a large plate, slice the rare tuna
(in 12 slices) and place about 3 slices on each plate
against the rice. Drizzle the beet sauce for decoration on
one side of the tuna and add about 3 tablespoons of the
spiked salad on the other. Enjoy your food!
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Chef Albrich "Al" |
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Rare
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