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Receta Rare Ahi Tuna With Wasabi Vinaigrette
by Global Cookbook

Rare Ahi Tuna With Wasabi Vinaigrette
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Ingredientes

  • 2 Tbsp. powdered wasabi (green horseradish pwdr)
  • 1 1/2 Tbsp. dry mustard
  • 3 Tbsp. water
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1/4 c. white rice vinegar
  •     Juice of 2 limes
  • 1 1/2 Tbsp. sesame oil
  • 1/2 c. extra virgin olive oil
  • 1 Tbsp. minced cilantro
  •     Salt, white pepper and cayenne pepper to taste
  • 1/2 c. white sesame seeds
  • 2 Tbsp. poppy seeds
  • 3 Tbsp. cracked black peppercorns
  • 2 tsp cracked Sichuan peppercorns (if available)
  • 1/2 tsp Chinese five spice
  • 1 Tbsp. salt
  • 2 x -3 Tbsp. salad oil
  • 1 1/2 lb ahi tuna (No. 1 sushi grade)
  • 12 ounce of prepared greens (spring mix or possibly romaine lettuce)
  • 12 ounce blanched, sliced asparagus
  • 1 x English cucumber, diced
  • 4 x green onions, slivered

Direcciones

  1. In a bowl, combine wasabi and mustard pwdr; add in water to create a paste. Stir in remaining vinaigrette ingredients in order. (When adding oils, use a whisk to incorporate slowly so as to somewhat emulsify). Chill.
  2. Combine seed coating ingredients and place on plate or possibly pie pan. Set aside.
  3. Cut tuna into slabs suitable for searing (2 inches in width and height). Coat on all sides with seed mix by pressing firmly into pan. Heat a frying pan to high heat, add in oil and sear fish on all sides (about 30 seconds per side).
  4. Remove from pan, place on a plate, and chill till ready to serve.
  5. Toss salad ingredients together and dress lightly with some of the vinaigrette. Arrange on a platter or possibly serving dish. Slice tuna carefully with a very sharp knife and arrange around salad. Drizzle vinaigrette over tuna and garnish with sliced avocados, tomatoes or possibly fruit.
  6. Serves 4.