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RECIPE

Chuturo-Mango with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing

By Executive Chef Yoichi Saito, Roy’s Restaurant, Pebble Beach, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
8 oz. Tuna* (medium-fatty, sliced thin - l/2-oz. per slice)
4 slices of Mango (very thin and the same size as tuna)

Squid Ink Sweet Rice
Ingredients: (makes 3 cups)
3/4 cup Short Grain Rice
1/4 cup Sweet Rice
1 cup Water
1 tspn. Squid Ink*
1 tspn. Sake
1 tbls. Light Soy Sauce

Procedure:
Rinse and rub rice in repeated changes of cold water until water turns from cloudy to clear. Place ingredients in a medium-size pot and bring to a boil. When rice is boiling, lower heat and simmer, covered, for 20 minutes.

*Seafood Watch recommends troll/poll-caught albacore, bigeye, skipjack tuna and yellowfin tuna from all sources.

White Asparagus Flan
Ingredients: (makes 2-1/2 cups)
3/4 cup Short Grain Rice
1/4 cup Sweet Rice
1 cup Water
1 tspn. Squid Ink*
1 tspn. Sake
1 tbls. Light Soy Sauce

Procedures:
1. Combine asparagus and chicken stock in a sauce pan and cook on medium heat until asparagus is tender; cool down in ice bath.

2. Combine asparagus, milk, and cream and blend in a blender until smooth. Add eggs, salt and mix until it is a mousse-like consistency.

3. Pour into an oven-safe baking dish, and place in a hot-water bath and bake in a 280 F oven for 30-40 minutes.

Poke Dressing
Ingredients: (makes 1/2 cup)
2 tbls. Maui Onion (grated)
2 tbls. Soy Sauce
2 tbls. Sesame Oil
1 tbls. Truffle Oil
1 tbls. Ogo Seaweed (minced - found in Asian Marktets)

Procedure:
Combine all ingredients in a bowl and mix well.

To Serve:
Layer the tuna and mango slices (4 slices of each per person). Drizzle the poke dressing over the chuturo-mango. Finish with portions of rice and flan.

 

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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