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Ingredientes
- 2 Tbsp. fennel seeds
- 2 Tbsp. coriander seeds
- 1/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 lb ahi tuna in 1 piece, 2" thick, 2" wide
- 2 tsp extra virgin olive oil
- 16 ounce frzn soybeans thawed, hulled
- Â Â (whole edamame in pods)
- Â Â Salt to taste
- 1 x egg
- 1 x egg yolk
- 1/2 c. whipping cream
- 3 Tbsp. flour
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. butter - (to 5 tbspns)
- 24 x Kalamata olives - (4 ounce)
- 4 lrg basil leaves cut thin strips
- 1/3 c. reserved soybeans (from Soybean Pancak
- 1 tsp extra-virgin extra virgin olive oil
- 1 tsp lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Toast the fennel and coriander seeds in a heavy skillet over medium-high heat till they are fragrant, stirring often, about 2 min. Cold. Use a heavy-bottom skillet on a hard surface to crush the seeds. Combine the seeds with the salt and pepper on a small plate. Dividing the spices equally, press them onto the tuna on all sides to make a hard thin crust. (The recipe can be made ahead to this point and refrigerated for several hrs.)
- To make the Soybean Pancakes: Preheat the oven to 350 degrees and put the rack in the center position. Blanch the hulled soybeans in boiling salted water till the beans are tender, about 4 to 5 min. Drain them in a colander. Reserving 1/3 c. of the soybeans for Basil, Olive and Soybean Garnish, grind the remaining soybeans, egg, egg yolk, cream, flour, 1/4 tsp. salt and pepper to taste in a food processor till almost smooth.
- Heat 1 1/2 Tbsp. of butter in a large nonstick skillet over medium heat. When warm, drop 1 1/2 Tbsp. of batter on the skillet for each pancake; use the back of a tsp. to spread each into a 2-inch circle if the batter is a little thick. Cook till the pancake is set and lightly browned, about 2 min. Transfer the cooked pancakes to a baking sheet, browned-side down, in a single layer. Adding more butter as necessary, cook the remaining pancakes and transfer to the baking sheet.
- Bake the pancakes only till they are just barely set on top, about 1 minute. (The recipe can be made ahead to this point and held several hrs at room temperature.) To serve, heat 1 Tbsp. of butter in a large nonstick skillet over medium-high heat. When the butter is warm, quickly brown the other side of the pancakes, about 30 seconds. Serve them warm.
- To make the Basil-/Olive-Soybean Garnish: Toss together the olives, basil, soybeans, oil, lemon juice and salt and pepper to taste in a small bowl. Taste and adjust the seasoning. (This recipe can be made ahead to this point and kept a few hrs at room temperature.)
- To cook the tuna: When you are ready to serve, heat the oil in a small heavy skillet over medium-high heat till the oil is smoking. Sear the tuna about 1 minute on each side; the tuna will be barely rare and barely hot in the center. Alternatively, cook the fish to your taste, remembering which tuna cooked through tends to be dry and tasteless.
- To serve the tuna, cut it into 1/4-inch thick slices. Arrange 2 Soybean Pancakes on each plate and top with tuna slices, then with the Basil, Olive and Soybean Garnish, dividing all proportionately.
- This recipe yields 6 first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 241 | 65% |
| Total Fat 27.56g | 34% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 951mg | 40% |
| Potassium 524mg | 15% |
| Total Carbs 19.36g | 5% |
| Dietary Fiber 9.4g | 31% |
| Sugars 2.66g | 2% |
| Protein 17.07g | 27% |
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