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Recipe
Seared Rare Ahi Tuna with Soy-Lemon Dressing
Ingredients (Yield: 24 servings)
Confit Spice:3/4 cup kosher salt
6 tablespoons dried thyme
3 tablespoons ground coriander
3 tablespoons ground cumin seed
3 tablespoons ground allspice
3 tablespoons ground ginger
24 bay leaves, ground
3/8 teaspoon ground cloves
1 1/2 tablespoons grated nutmeg
Soy-Lemon Dressing:
2 tablespoons sherry
3/4 cup extra virgin olive oil
3/4 cup lemon juice
4 1/2 tablespoons Kikkoman Soy Sauce
3/4 teaspoon salt
3 tablespoons chopped mint
3 tablespoons chopped chives
3 tablespoons chopped basil
3 pounds ahi tuna, best quality available
6 tablespoons confit Spice
3 tablespoons vegetable oil
6 ripe avocados, halved and peeled
3 packages daikon sprouts
pickled ginger, as needed
3 packages enoki mushrooms, trimmed of ends
6 tablespoons black sesame seed
6 sheets nori, 6 inches x 6 inches
Instructions
To make Confit Spice: Combine all ingredients and store in an airtight container. (Yield: about 2 cups)To make Soy-Lemon Dressing: In a bowl, whisk ingredients to combine. Refrigerate until needed. If making ahead, reserve herbs until the last minute, as they will darken.(Yield: 2 2/3 cups)
Trim tuna of any skin, blood line and excess connective tissue. Coat with Confit Spice. Heat a heavy-bottomed pan until medium-hot. Place oil in the bottom. Working very quickly, sear each side of the spiced tuna for 20 seconds. This will set the spice and remove any raw taste from it. Cool quickly and refrigerate.
Slice tuna very thin and arrange on a plate with fanned avocado, daikon sprouts, pickled ginger, enoki mushrooms, black sesame seeds and triangles of toasted nori. Spoon approximately 2 tablespoons Soy-Lemon Dressing on the plate.
Adapted from Chef Gary Danko, Restaurant Gary Danko, San Francisco, CA
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