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| Orange Sesame Crusted Ahi |
| Yields: 1 serving |
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| INGREDIENTS |
2 - 5 oz tuna mignon
4 T orange sesame crust (recipe below)
1 T + butter, clarified
1 1/2 oz ponzu sauce (recipe)
2 ea green onion
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| INGREDIENTS: Ponzu Sauce |
1/4 C soy sauce
1/4 C rice vinegar
2 T lemon juice
2 T lime juice
2 T pineapple juice
1 T pickled ginger
2 t cilantro |
| METHOD |
| Cut tuna into 5 oz tall medallions and season top and bottom with orange sesame crust.
Put 1 T butter in a sauté pan & sear tuna for 1-2 minutes to lightly char.
Place fish on a small sheet pan and finish cooking in a 350º oven for
5-6 minutes for a medium temperature.
Place sauce in center of hot fish plate and set tuna over sauce.
Cut one piece of green onion very thin on the bias 1" long. Brush 2nd piece of green onion with clarified butter and cook under broiler
30-45 seconds to wilt.
Lay broiled green onion over top of fish & sprinkle cut pieces around plate. |
| METHOD |
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Combine all ingredients into a sauce pot and bring to a simmer
then cook for 8-10 minutes.
Remove from heat and allow ginger to sit in pan for 5 minutes
for the flavor to extract.
Strain sauce through chinoise and cool down.
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| INGREDIENTS: Orange Sesame Crust |
2 ea wonton shells, large
as needed pomice olive oil
1 T sesame seeds, white
1 T sesame seeds, black
1/2 ea orange
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| METHOD |
| In a small sauce pan heat oil to 300º, fry wonton shells in oil until golden brown. Place in a mixing bowl and break apart into small pieces.
Lightly toast white sesame seeds in 350º double convection oven set on high fan for 4-5 minutes until lightly golden.
Add black and toasted sesame seeds in bowl with wonton pieces.
Zest orange with no white parts and finely dice, add to bowl.
Mix all ingredients well and place in storage container. |
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