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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
- -- For the Vinaigrette --
- 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.
- -- For Tuna Steak --
- Season the tuna steak with salt and pepper.
- In a hot sauté pan, first sauté the shiitake till golden and crispty, hold on side.
- Sear the tuna steak and cook till MR or R, hold on the side.
- Slice the tuna on bias and arrange on plate with trevise, grapefruit, mizuna, radish, wakegi and sautéed shiitake.
- Dress with the yuzu kosho dressing, a bit more extra virgin oil and some maldon sea salt.
- If you have fresh yuzu, grate some over the top of the dish for extra fresh yuzu sensation.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 718g | |
| Calories 1219 | |
| Calories from Fat 1022 | 84% |
| Total Fat 115.64g | 145% |
| Saturated Fat 15.64g | 63% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 6290mg | 262% |
| Potassium 927mg | 26% |
| Total Carbs 47.65g | 13% |
| Dietary Fiber 8.0g | 27% |
| Sugars 36.49g | 24% |
| Protein 6.78g | 11% |
Evaluaciones
Comentarios
01 de Marzo de 2010You should be able to get the yuzu kosho at an Asian specialty store, not sure about the fresh Yuzu. Good Luck! I love yuzu, one of my favorite Japanese ingredients!
17 de Septiembre de 2009This sounds delicious, David! I will give it a try once I get my hands on all the ingredients!
