Tuna Nori
Source of Recipe
La Strada, Pittsburgh PA
List of Ingredients
# 1 sushi-grade tuna fillet
# 1 tablespoon cooked risotto
# 1 tablespoon balsamic vinegar
# 2 sheets nori paper
# 1/4 cup olive oil
# 3 ribs bok choy (Chinese cabbage), stems trimmed
# 2 tablespoons chicken stock
# About 1/2 cup pickled ginger
# Dollop of prepared wasabi
# 1 cucumber, seeded and julienned
# 1 tomato, seeded and julienned
# 1 tablespoon balsamic vinaigrette, bottled or homemade
# Pinch of salt
# Pinch of pepper
# 1/4 cup soy sauce
For the tempura batter:
# 1 cup club soda, chilled
# 1 1/2 cups all-purpose flour
# Salt, to taste
# Pepper, to tasteRecipe
Butterfly the tuna fillet. Spread the risotto in the middle and close the fillet. Coat the fillet with the balsamic vinegar, then wrap the nori paper around it (this helps the nori adhere to the fish).
Meanwhile, prepare the tempura batter: Place the club soda in a bowl. Add the flour, salt and pepper and stir to mix.
Heat the olive oil in a saute pan to smoking. Dip the wrapped fillet into the batter. Sear the fish for 1 minute on each side for rare, longer for more doneness.
In boiling water, cook the bok choy for 3 minutes; drain. Return the bok choy to the saute pan, add the chicken stock and saute for 2 more minutes.
Place the pickled ginger on a dinner plate and put the bok choy next to it. Arrange the wasabi on the plate. Toss the julienned vegetables with the balsamic vinaigrette and a pinch of salt and pepper. Place on the plate. When the tuna is done, slice it thinly.
Fan the tuna pieces on the plate. Serve the soy sauce in a small bowl on the side, for dipping.
Makes 1 serving.
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