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Receta Tuna dressed in Yuzu Arbequino Vinaigrette

by David Chiddo

Ingredientes

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

Direcciones

1. For the Vinaigrette --
2. 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.
3. For Tuna Steak --
4. Season the tuna steak with salt and pepper.
5. In a hot sauté pan, first sauté the shiitake till golden and crispty, hold on side.
6. Sear the tuna steak and cook till MR or R, hold on the side.
7. Slice the tuna on bias and arrange on plate with trevise, grapefruit, mizuna, radish, wakegi and sautéed shiitake.
8. Dress with the yuzu kosho dressing, a bit more extra virgin oil and some maldon sea salt.
9. If you have fresh yuzu, grate some over the top of the dish for extra fresh yuzu sensation.

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