Ruby Red Ahi Tuna

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CHEF BERNARD’S SESAME PEPPERED RUBY RED AHI TUNA

Fennel Mango Salad, Avocado Fritter, Hibiscus Essence – Serves 4
Listen to the Big Blend Radio interview with Maitre Cuisinier de France Bernard Guillas, the Executive Chef of the La Jolla Beach & Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and The Marine Room, a landmark AAA 4-diamond restaurant in La Jolla; along with writer Susan Montgomery, Editor of Life-Uncorked.com, and a Director of the International Food Wine & Travel Writers Association. Along with Chef Ron Oliver, Chef Bernard’s latest cookbook is “Two Chefs, One Catch: A Culinary Exploration of Seafood.” For more information on Chef Bernard and The Marine Room, visit www.MarineRoom.com.

Salad

1 small bulb fennel
1 mango
1 teaspoon chopped cilantro
1 tablespoon shaved, toasted coconut
2 tablespoons hazelnut oil
1 tablespoon white rum
2 tablespoons seasoned rice vinegar
Dash Tabasco

To taste, sea salt and freshly ground black pepper

Trim fennel bulb, reserving fronds for presentation. Cut bulb in half. Remove core. Slice thinly crosswise. Peel mango. Cut flesh from inner seed. Thinly slice. Transfer fennel and mango slices to mixing bowl. Add remaining ingredients. Season with salt and pepper. Toss gently.

 

Tuna

1/2 cup white sesame seeds
1/2 cup black sesame seeds
4 6-ounce center cut sushi grade ahi tuna steaks, 1 inch thick
2 tablespoons grapeseed oil
To taste, sea salt and freshly ground black pepper

Place sesame seeds into two separate shallow bowls. Season fish on both sides with salt and pepper. Press one side of tuna into white sesame seeds and the other side into black sesame seeds. Add oil to heavy skillet over high heat. Sear tuna one minute on each side. Transfer to cutting board. Cut in half on bias.

 

Hibiscus

1/3 cup white wine
1/4 cup guava juice
2 tablespoons chopped shallots
10 dried hibiscus flowers
2 tablespoons heavy cream
1/2 cup unsalted butter, cut into 4 cubes

To taste, sea salt and finely ground white pepper

Add wine, guava juice, shallots, and hibiscus flowers to saucepan over medium heat. Reduce liquid by two thirds. Stir in cream. Bring to boil. Turn heat to low. Whisk in butter 1 cube at a time. Strain through fine sieve. Season with salt and pepper. Keep warm.

 

Avocado

1 quart canola oil for frying
1/2 cup tempura batter mix
2 tablespoons finely chopped basil
Pinch paprika
1 cup cold soda water
2 avocados, seed removed, peeled, cut into eight wedges

Heat oil in heavy sauce pot to 365°F. Whisk tempura batter, basil, paprika and water in mixing bowl. If mix is too thick add small amount of water. Dip avocados in tempura. Fry four wedges at a time, 20 seconds or until golden brown. Transfer to paper towel lined plate.

 

Presentation

1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
1 teaspoon pink peppercorns, chopped
1/2 teaspoon togarashi pepper
1 teaspoon dried parsley leaves
4 spring roll wrapper 7-inch square
** canola oil spray
4 fronds fennel top 
Preheat oven to 300°F. Combine sesame seeds, peppercorns, togarashi and parsley in small bowl. Fold spring roll wrapper accordion style in ½ inch increments. Fold 1 inch of one end onto itself. Secure with toothpick. Open fan. Lay on baking sheet. Spray with canola oil. Sprinkle with spice mixture. Bake 20 minutes or until brittle. Remove toothpick. Arrange tuna on center of warm serving plate, leaning one slice against the other. Mound salad behind and atop tuna. Spoon sauce onto plate. Secure fan with avocado fritters behind tuna. Garnish with fennel tops.

International Food Wine & Travel Writers Association


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