Seared Ahi Tuna with Spiked Raisin Medley
Submitted by: Kim Canteenwalla
Spiked raisins and fruit raise tuna to another level.
- 1 piece (10 ounces) fresh ahi tuna, cut square
- 1 teaspoon each whole pink and whole green Szechwan peppercorns
- 2 pieces (9 ounces each) fresh ahi tuna, cut in rectangular pieces
Spiked Raisin Medley
- 1 whole mango, small dice
- 1/2 whole pineapple, small dice
- 1 Granny Smith apple, small dice
- 1/2 cup fresh gingerroot; peeled, blanced and cut in matchstick-size pieces (julienne)
- 3/4 cup California golden raisins
- 3/4 cup California natural raisins
- 3/4 cup vodka
- 1/2 cup sliced almonds, toasted and chopped
- 1 egg
- 6 1/2 cups powdered sugar
- 4 cups all-purpose flour
- 10 egg whites (2 cups)
- 2 1/4 cups melted butter, lukewarm
- 1/2 cup chopped California raisins
- Fleur de sel
- Deep-fried fennel sprigs
Place the 10-ounce square portion of ahi tuna on a large square of plastic wrap. Roll up tightly, securing ends by twisting tightly. Roll tuna back and forth on a hard surface. Continue until roll is round. Place in freezer until ready to assemble plate.
Heat a small sautépan until smoking hot. Pan-brown peppercorns until toasted. Remove from heat and grind in grinder (small coffee grinder works well). Sprinkle on cookie sheet. Roll the two 9-ounce portions of ahi tuna in peppercorn mixture, covering all four sides. Using your fingertips, press peppercorn mixture firmly into flesh of tuna. Heat a small sautépan until smoking hot. Sear all four sides of two pieces of tuna for approximately 30 seconds on each side. Remove from pan and put in small bow. Refrigerate until ready to assemble plate.
Spiked Raisin Medley
Combine mango, pineapple, appe and fresh ginger in small bowl. Season with salt and pepper. Refrigerate until ready to assemble plate. Put California raisins to soak in vodka until plumped; drain and stir into fruit mixture along with almonds when just ready to serve.
Combine powdered sugar, flour and egg in mixer bowl. Using paddle attachment, mix at low speed until ingredients are thoroughly mixed. Slowly add melted butter. Place silicone mat or wax paper on cookie sheet. Spread tuile batter evenly making two 9 x 4-inch triangles. Sprinkle batter with chopped raisins. Bake in 350°F oven for approximately 4 to 5 minutes. Remove from oven and cut tuile into 1-inch strips. Set aside until ready to assemble plate.
Remove tuna log from freezer. Allow to thaw for approximately 8 to 10 minutes. Using electric slicer or electric knife, slice 48 paper-thin circles. Place 8 circles in center of each plate overlapping slightly. Center a 3- or 4-inch ring on top of tuna. Remove mango mixture from refrigerator. Add 3/4 of raisin-vodka mixture and toasted almonds. Mix thoroughly. Fill ring with mixture. Remove seared tuna from refrigerator. Using electric knife, slice 9-ounce portion into three evenly portioned pieces. Place tuna on top of mango mixture. Decorate base of tuna with remaining vodka soaked raisins. To garnish, place a raisin on each tuna circle. Top tuna with a pinch of fleur de sel, raisin tuile and fried fennel sprig.
Nutrition Facts Per Serving
Calories 1900 (38% from fat); Total Fat 82g (sat 46g, mono 26g, poly 6g, trans 0g ); Cholesterol 270mg; Protein 51g; Carbohydrate 231g; (Dietary Fiber 8g; Sugars 152g; ); Iron 7mg; Sodium 870mg; Calcium 105mg; Potassium 1150mg
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