Tuna with Pickled Wasabi Leaves, Avocado,
Yuru Vinaigrette, Radish Salad and Lotus Chips
By Executive Chef Nancy Oakes,
Boulevard Restaurant, San Francisco , CA
Participant: Cooking for Solutions
(use organic when possible)
1-1/2 Ibs. Yellowfin Tuna* (top quality sushi, center cut loin,
2 tbls. Pickled Wasabi Leaves (chopped - available in Asian
1/4 cup Wasabi Tobiko
Watch recommends troll/poll-caught yellowfin tuna from all sources.
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
Whisk together before use.
White Soy Mayonnaise
1/2 cup Mayonnaise
2 tbls. White Soy Sauce
Whisk together to maintain a thick sauce.
2 Lotus Roots
6 cup Canola (or Peanut Oil)
1 tbls. Kosher Salt
1. Thinly slice fresh lotus root on a mandoline.
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.
Deep fry at 325† F, turning chips often until light golden brown,
about 3-5 minutes. Drain on paper towels and season with kosher
2 med. Watermelon Radishes
2 med. Black Radishes
6 Shiso Leaves
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.
2 Ripe Hass avocados (diced)
2 tbls. Yuzu Vinaigrette
Kosher Salt and Black Pepper (freshly ground)
Dress avocado with vinaigrette and season to taste with salt
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.