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RECIPE

Yellowfin Tuna with Pickled Wasabi Leaves, Avocado,
Yuru Vinaigrette, Radish Salad and Lotus Chips

By Executive Chef Nancy Oakes, Boulevard Restaurant, San Francisco , CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 10

Ingredients: (use organic when possible)
1-1/2 Ibs. Yellowfin Tuna* (top quality sushi, center cut loin, 1/4-in. dice)
2 tbls. Pickled Wasabi Leaves (chopped - available in Asian markets)
1/4 cup Wasabi Tobiko

*Seafood Watch recommends troll/poll-caught yellowfin tuna from all sources.

Yuzu Vinaigrette
Ingredients:
1/2 cup Orange Juice
1/4 cup Meyer Lemon Juice
1/4 cup Mirin
1/8 cup White Soy Sauce
1/4 cup Grape Seed Oil
TT Kosher Salt

Procedure:
Whisk together before use.

White Soy Mayonnaise
Ingredients:
1/2 cup Mayonnaise
2 tbls. White Soy Sauce

Procedure:
Whisk together to maintain a thick sauce.

Lotus Chips
Ingredients:
2 Lotus Roots
6 cup Canola (or Peanut Oil)
1 tbls. Kosher Salt
Candy Thermometer

Procedures:
1. Thinly slice fresh lotus root on a mandoline.

2. Soak in water for 20 minutes and then rinse under fresh water until water runs clear. Drain and spin dry in a salad spinner. Heat oil in a medium-size straight-side saute pan.

3. Deep fry at 325 F, turning chips often until light golden brown, about 3-5 minutes. Drain on paper towels and season with kosher salt.

Radish Salad
Ingredients:
2 med. Watermelon Radishes
2 med. Black Radishes
6 Shiso Leaves

Procedure:
On a mandoline, finely julienne radishes and soak in cold water for 10 minutes. Spin dry in a salad spinner. Finely chiffonade shiso leaves. Toss radishes and shiso together with a little yuzu vinaigrette and season with salt and pepper.

Avocado
Ingredients:
2 Ripe Hass avocados (diced)
2 tbls. Yuzu Vinaigrette
Kosher Salt and Black Pepper (freshly ground)

Procedure:
Dress avocado with vinaigrette and season to taste with salt and pepper.


To Serve:
Combine raw tuna, pickled wasabi and tobiko and dress with yuzu vinaigrette. Season to taste with salt and pepper. Place in a 2-oz. timbale, top with a thin layer of avocado and unmold onto a plate. Top with a dollop of the white soy mayonnaise. Place 2-3 lotus chips flat on top and top with a small knot of radish salad. Serve immediately.

 

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit
www.seafoodwatch.org.

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