02-23-2007, 04:19 AM
Ingredients :
1/2 cup fish sauce
1/2 cup fresh lime juice
1/2 cup cold water
1/8 cup palm sugar (available at Asian food stores)
1 x inch piece lemon grass, roughly chopped
1/2 x Thai chili, roughly chopped
1 pch minced garlic
Salad
2 tsp dried shrimp
1/4 cup water
1/2 cup julienned green papaya
1 tbl julienned mint leaves
1 tbl julienned cilantro leaves
1 tbl julienned Thai basil leaves
4 tbl toasted pine nuts
4 tbl tomato concasse
6 x green beans, blanched and finely diced
8 x (2 ounce slices) sashimi-grade Ahi tuna loin, cut 1/4-inch thick
1/4 cup cilantro oil
Method :
Place all dressing ingredients in a blender and process until smooth. Strain through a fine-mesh sieve. Cover and refrigerate overnight to allow flavours to infuse.
Salad:
Combine dried shrimp and water in a saucepan on medium heat and bring to a boil. Remove from the heat and immediately strain through a fine-mesh sieve; discard liquid. Place drained shrimp on a paper towel to dry. Mince shrimp, place in a covered container and refrigerate until needed.
Combine dried shrimp and water in a saucepan on medium heat and bring to a boil. Remove from the heat and immediately strain through a fine-mesh sieve; discard liquid. Place drained shrimp on a paper towel to dry. Mince shrimp, place in a covered container and refrigerate until needed.
ASSEMBLY:
Place 2 slices of Ahi tuna in the centre of each of four large chilled plates. Sprinkle tuna with a little fleur de sel. Drizzle cilantro oil around the outside of the tuna. Spoon 1 tablespoon of dressing over each piece of tuna. Divide salad among plates.
1/2 cup fish sauce
1/2 cup fresh lime juice
1/2 cup cold water
1/8 cup palm sugar (available at Asian food stores)
1 x inch piece lemon grass, roughly chopped
1/2 x Thai chili, roughly chopped
1 pch minced garlic
Salad
2 tsp dried shrimp
1/4 cup water
1/2 cup julienned green papaya
1 tbl julienned mint leaves
1 tbl julienned cilantro leaves
1 tbl julienned Thai basil leaves
4 tbl toasted pine nuts
4 tbl tomato concasse
6 x green beans, blanched and finely diced
8 x (2 ounce slices) sashimi-grade Ahi tuna loin, cut 1/4-inch thick
1/4 cup cilantro oil
Method :
Place all dressing ingredients in a blender and process until smooth. Strain through a fine-mesh sieve. Cover and refrigerate overnight to allow flavours to infuse.
Salad:
Combine dried shrimp and water in a saucepan on medium heat and bring to a boil. Remove from the heat and immediately strain through a fine-mesh sieve; discard liquid. Place drained shrimp on a paper towel to dry. Mince shrimp, place in a covered container and refrigerate until needed.
Combine dried shrimp and water in a saucepan on medium heat and bring to a boil. Remove from the heat and immediately strain through a fine-mesh sieve; discard liquid. Place drained shrimp on a paper towel to dry. Mince shrimp, place in a covered container and refrigerate until needed.
ASSEMBLY:
Place 2 slices of Ahi tuna in the centre of each of four large chilled plates. Sprinkle tuna with a little fleur de sel. Drizzle cilantro oil around the outside of the tuna. Spoon 1 tablespoon of dressing over each piece of tuna. Divide salad among plates.