medtran49
Forum GOD!
This is a recipe from Chef Norman van Aken. You can serve it as I did in the above picture by using a large ring mold, think it was 4 inches, and layering with sliced or chopped avocado gently tossed with a bit of S&P and lime juice, or just the tuna. Something crispy would be nice, homemade potato chips or rice crackers.
You could also use mango in a layer if stacking.
INGREDIENTS
2 ounces diced raw tuna
1 tsp sesame oil
1/4 to 1/2 tsp sriracha
1-1/2 tsp saki, soju or a light crisp white wine
1 tsp tamari
Small pinch of salt
Mix everything but the tuna together, then add the tuna and lightly toss. I usually let it set for 20 to 30 minutes.
The marinade can be made up to a day before and refrigerated. The tuna can be diced, covered with plastic wrap, and refrigerated up to 6 hours prior to serving.
AIOLI DRIZZLE
Makes about 1 cup
INGREDIENTS
1 large egg yolk
1/2 Tbsp honey
2 Tbsp Creole mustard or another partial whole grain mustard
2 Tbsp balsamic vinegar
1/2 cup vegetable or other neutral oil
2 tsp sesame oil
3 Tbsp EVOO
1/2 Tbsp Sriracha
Place egg yolk, honey, mustard and vinegar into a blender or small food processor with a feed tube and pulse a couple times until well mixed. Combine the oils and slowly drizzle into the egg yolk mixture with the machine running. An emulsion will form. Add the Sriracha and pulse to mix.
Last edited:
