Ingredients
- Yuzu and Canena Arbequino Vinaigrette:
- -- 100cc Orange Juice
- -- 50cc Yuzu Juice
- -- Reduce OJ and YJ by half to 75cc
- 10g Dijon Mustard
- 25ml Shoyu
- 100g Extra Virgin Olive Oil, Spanish, Spicy
- 25g Yuzu Kosho
- tt Salt & Pepper
- 120g Tuna Steak
- tt Oil, pure
- tt Salt & Pepper
- 2ea Red Trevise
- 4ea Grapefruit Piece
- 2ea (25g) Shiitake, slice thin, saute crispy
- 1g Thyme
- 5g Mizuna
- 1ea Radish, thin slice
- 2g Wakegi, slice thin
- 20g Yuzu Arbequino Vinaigrette
- 10g Extra Virgin Olive Oil, Spanish, Spicy
- tt Maladon Sea Salt
- tt Fresh Yuzu Skin, grated
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Tuna dressed in Yuzu Arbequino Vinaigrette
Time: 30 minutes prep, 7 minutes cook
Servings: 1 人分
Directions
- -- For the Vinaigrette --
- Blend the reduced juice, Dijon, shoyu, extra virgin, yuzu kosho in a bowl, it will not become an emulsion but will be smooth enough, season with salt and pepper, hold.
- -- For Tuna Steak --
- Season the tuna steak with salt and pepper.
- In a hot sauté pan, first sauté the shiitake till golden and crispty, hold on side.
- Sear the tuna steak and cook till MR or R, hold on the side.
- Slice the tuna on bias and arrange on plate with trevise, grapefruit, mizuna, radish, wakegi and sautéed shiitake.
- Dress with the yuzu kosho dressing, a bit more extra virgin oil and some maldon sea salt.
- If you have fresh yuzu, grate some over the top of the dish for extra fresh yuzu sensation.
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Summary
Tuna with a Japanese twist
Reviews
Comments
March 1, 2010You should be able to get the yuzu kosho at an Asian specialty store, not sure about the fresh Yuzu. Good Luck! I love yuzu, one of my favorite Japanese ingredients!
September 17, 2009This sounds delicious, David! I will give it a try once I get my hands on all the ingredients!
