Description
This is one of the many opportunities where you get to have some creativity! This impressive appetizer can be served as a first course, dinner or lunch.
Ingredients
- 4oz. sushi grade fresh tuna
- 2 tbs. tuxedo sesame seeds
- ½ cup of extra virgin olive oil
- ¼ salt and pepper
- Orange zest (of one orange)
- ¼ granulated comino
- ¼ yellow onion
- 1 pinch of micro greens
- Orange juice (of one orange)
- 2 ea. fresh strawberries
- 1 tsp. corn starch
- ½ cup pistachios
- 6 ea. branch of cilantro
- 1 cup of sticky rice
- ½ cup of citrus, wasabi soy sauce
- 1 cup flour
Instructions
- Step 1: For the Tuna: Cut the tuna steak 1” thick, and in small container, mix the white and black sesame seeds with the salt and pepper. Add the tuna steak and press gently, allowing the sesame seeds to stick on each side of the tuna.
- Step 2: In a nonstick small pan at medium heat, add oil and sear each side of the tuna steak for 10 sec. each side to be medium red.
- Step 3: In one cup of jasmine rice in a small pot (make sure the rice is rinsed well. The water should be clear for best results), add salt and pepper with one cup of water and the zest of one orange. Cook on medium heat covered, and stir occasionally to cook completely.
- Step 4: For the orange glaze: After zesting, use the juice of the orange to bring to a boil and starch it for good consistency.
- Step 5: Pistachio Dust: In a small bowl, add crushed pistachios, chopped cilantro, salt & pepper, cumin, and mix well.
- Step 6: Fried Onions: Using only a ¼ of the yellow onion, cut thin, even slices and toss them in the flour and salt & pepper, and fry for 30 sec. for garnish.
- Step 7: For the citrus wasabi deep sauce: In a small bowl, mix 1/4 tbs. of wasabi powder, juice of ½ orange, and ¼ cup of soy sauce. Mix well.
