Tuna Sashimi Roll with Truffle Ponzu
By Chef Jody Denton, Azie, San Francisco, CA

Makes 4 servings

2 Japanese Cucumbers
1 Avocado (ripe but firm)
8 Shiso Leaves
8 Large Basil Leaves
1 tray Radish Sprouts
1/2 lb. Tuna (sashimi quality, cut into 5 inch x 1 inch strips)

1. Using a sharp japanese knife or vegetable sheeting machine, cut the ends off of the cucumber leaving about 5 inches in overall length. then cut around the cucumber creating a long, very thin sheet of cucumber. discard the dark peel.

2. Cut a length of cucumber sheet about 8 inches long. lay the sheet out on a sushi rolling mat. place 2 shiso leaves and 2 basil leaves across the width of the cucumber about 2 inches from the bottom of the sheet.

3. Cut two wedges of avocado on top of the leaves, across the width of the cucumber.
Lay two small bunches of radish sprouts next to the avocado with the tops extending beyond the edge of the cucumber on both sides.

4. Lay one of the strips of tuna down on top of the radish sprouts.

5. Roll the bottom edge of the cucumber up and over the tuna and avocado. pull back toward the bottom to tighten the roll. carefully roll forward while gently pulling back to keep the roll tight, all the way to the end of the cucumber.

6. Using a sharp japanese knife, slice the roll in half cross-wise and then slice each half into 3 equal pieces. Arrange on a plate and top with truffle ponzu.

Truffle Ponzu Ingredients:
1/4 cup Soy
2 tspn. Truffle Oil
1 tbls. Lime Juice
1 tbls. Lemon Juice
1 tbls. Bonito Flakes (shredded dried)
1 inch square piece of Dried Kelp
1/4 tspn. White Pepper (freshly ground)
2 tspn. Truffles (chopped)

1. Combine all ingredients and serve as soon as possible.


Other Great Chef Recipes:
Beef Carpaccio with Sprout Salad, Peanuts and Lime

Crispy Shrimp and Sweet Sausage Noodle Bundles

Fava Beans and Morels with Sea Urchin Butter

Grilled Baby Back Ribs with Green Onion, Chilies and Lime

Jasmine Tea Cure Salmon

Parfait of Spicy Hamachi Tartare with Wasabi Mousse

Sake Mignonette'

Sesame-Dijon Vinaigrette

Szechwan Pepper-Salt

Tuna Sashimi Roll with Truffle Ponzu

Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |