Wednesday, 6 March 2013

Recipe -- Seared Tuna with Wasabi Air

Wasabi Air
1 cup water
2 tablespoons rice vinegar
1 1/2 teaspoons good quality wasabi powder
2 grams soy lecithin

Seared Tuna
4 5oz fresh ahi tuna steaks
2 tablespoons ponzu
1/2 teaspoon sesame oil
freshly ground pepper

finely sliced chives
sesame seeds

Wasabi Air
1- In a wide container, mix a small amount of water with the wasabi powder to make a paste.
2- Add the rest of the water, the rice vinegar and the soy lecithin and refrigerate until very cold.
3- Remove from the fridge and mix with a hand blender from top to bottom until the maximum amount of foam is achieved.
4- Let the mixture rest for a minute to let the extra moisture settle out of the foam and remove with a slotted spoon.

Seared Tuna
1- In a small bowl mix the ponzu and sesame oil.  Brush onto the tuna steaks and season them with pepper.  Press gently to help the pepper adhere to the tuna.
2- Heat a properly seasoned cast iron skillet on medium-high heat until very hot.  Sear the tuna steaks, approximately one minute per side until medium rare.

1- Slice the tuna and arrange on serving dishes.
2- Top with a spoonful of the wasabi air.
2- Sprinkle each serving with a bit of chive and sesame, if desire.

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