02-23-2007, 04:27 AM
Ingredients :
10 stalk celery
1/2 cup rice vinegar
3 tbl mirin
juice from half a lemon
4 x shiso leaves, finely, julienne
1/2 cup finely diced celery
Tamari Reduction
1/4 cup tamari
1/2 cup balsamic vinegar
Tuna Tataki
2 tbl olive oil
8 oz Albacore tuna, loin
lemon oil, recipe follows
1 pch fleur de sel
Method :
Make celery juice by passing cleaned celery stalks through an electric juicer or by pureeing celery in a food processor and draining the pulp through a cheesecloth-lined sieve to catch the juice. You will need 1/2 cup celery juice.
Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan. Place in freezer and chill until partially frozen. Mash with a fork about every 20 minutes as it freezes. Continue doing this until you have a granite consistency.
Tamari Reduction:
Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.
Tuna Tataki:
In a large frying pan heat 1 tablespoon of olive oil. Season outside of tuna loin with salt and freshly ground white pepper. Quickly sear outside of loin for 30 - 40 seconds on each side. Remove from heat and allow to cool. Tightly wrap with plastic wrap and refrigerate until ready to use.
To Serve:
Remove the plastic wrap from the tuna and cut into 1/2 inch thick slices. Place 3 slices on a chilled plate and drizzle with lemon oil and remaining olive oil. Sprinkle with a little fleur de sel. In a small bowl, mix shiso and diced celery with frozen vinaigrette. Place a spoonful on tuna and top with salad. Drizzle tamari reduction around and serve immediately.
10 stalk celery
1/2 cup rice vinegar
3 tbl mirin
juice from half a lemon
4 x shiso leaves, finely, julienne
1/2 cup finely diced celery
Tamari Reduction
1/4 cup tamari
1/2 cup balsamic vinegar
Tuna Tataki
2 tbl olive oil
8 oz Albacore tuna, loin
lemon oil, recipe follows
1 pch fleur de sel
Method :
Make celery juice by passing cleaned celery stalks through an electric juicer or by pureeing celery in a food processor and draining the pulp through a cheesecloth-lined sieve to catch the juice. You will need 1/2 cup celery juice.
Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan. Place in freezer and chill until partially frozen. Mash with a fork about every 20 minutes as it freezes. Continue doing this until you have a granite consistency.
Tamari Reduction:
Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.
Tuna Tataki:
In a large frying pan heat 1 tablespoon of olive oil. Season outside of tuna loin with salt and freshly ground white pepper. Quickly sear outside of loin for 30 - 40 seconds on each side. Remove from heat and allow to cool. Tightly wrap with plastic wrap and refrigerate until ready to use.
To Serve:
Remove the plastic wrap from the tuna and cut into 1/2 inch thick slices. Place 3 slices on a chilled plate and drizzle with lemon oil and remaining olive oil. Sprinkle with a little fleur de sel. In a small bowl, mix shiso and diced celery with frozen vinaigrette. Place a spoonful on tuna and top with salad. Drizzle tamari reduction around and serve immediately.