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File Under:
Appetizers
Coriander Crusted Tuna with Blood Orange Marmalade, Cilantro Salad, Shiitake Mushrooms
Coriander Crusted Tuna with Blood Orange Marmalade, Cilantro Salad, Shiitake Mushrooms Recipe on left by Howie
Prep Time: 20 minutes
Serves: 4-5
Directions:
Marmalade Preparation:
In a small saucepan, combine blood orange segments, sugar and water and reduce over medium-low heat until thickened.
Ponzu Preparation:
In a blender combine soy sauce, lime juice, lemon juice, sambal and sesame oil. Run blender on low and slowly add two ounces of vegetable oil until emulsified.
Ahi Tuna Preparation:
Place tuna portions on a plate and season generously with salt, pepper, coriander and one ounce of vegetable oil.
Heat a nonstick pan over high heat. Add remaining vegetable oil. Quickly sear tuna evenly on all sides and remove from heat. Thinly slice tuna with a sharp knife.
Shiitake Preparation:
Quickly fry shiitake slices until crisp. Drain on paper towels. Toss shiitake with picked herbs and scallions.
To Plate:
Place one ounce of blood orange marmalade on a plate. Lay tuna slices on top of orange, drizzle ponzu around tuna. Garnish with shiitake salad.
Ingredients:
4 blood oranges segmented (juice reserved)
6 oz sugar
4 oz water
6 oz soy sauce
Juice of 1 lime
Juice of 1 lemon
1/8 oz sambal
2 oz sesame oil
4 oz vegetable oil
2-6 oz portions of center cut Ahi Tuna
Salt and pepper to taste
1T toasted freshly ground coriander
Oil for frying
8 shiitake mushroom caps thinly sliced
4 sprigs picked cilantro
4 sprigs picked parsley
4 pcs thinly sliced scallions
Comments
c.p. wrote:
I think part of this sounds quite good. With the sweet orange marmalade and the shitake mushrooms you can see how this started as a duck dish. Should have stuck to duck and dropped the ponzu and the cilantro, I think.
posted on August 2, 2007 at 11:58 AM