Maldivian Yellow Fin Tuna in Fine Dining Way (Yellow fin Tuna ,Togarashi marination, Lemongrass. Watermelon and Salmon Caviar)
Experience the taste of Yellowfin Tuna made in fine dining style! The simple yet flavorful dish is complimented by the fruity taste of Watermelon and rich creamy taste of the Avocado and Ponzu dressing, finishing off with some caviar on top of some finely cooked Yellowfin Tuna. Thie dish guarantees a burst of flavors in the mouth!
Ingredients
200g Sashimi-quality Yellowfin Tuna filet (cut in long and even thickness)
- 3g Togarashi
- 15g Lemongrass
- 15g Salmon Caviar
- 50g Watermelon
- 40ml Extra-virgin Olive oil
- 60g Ripe Avocados
- 30ml Fresh Orange juice
- 5g Bonito flakes
- 3g Garlic
- 3g Ginger
- 80ml Soy sauce
- 3g Kombu 10ml Fresh Lemon Juice
- 10ml Fresh Lime Juice Salt
- Pepper to taste
- 3g Togarashi
- 15g Lemongrass
- 15g Salmon Caviar
- 50g Watermelon
- 40ml Extra-virgin Olive oil
- 60g Ripe Avocados
- 30ml Fresh Orange juice
- 5g Bonito flakes
- 3g Garlic
- 3g Ginger
- 80ml Soy sauce
- 3g Kombu 10ml Fresh Lemon Juice
- 10ml Fresh Lime Juice Salt
- Pepper to taste
Preperation
Step 1 - Searing the Tuna
- In a small bowl mix the oil and Togarashi. Brush this mix on the Tuna.
- Roll the Tuna in Cuvee Pepper ensuring the long sides of the log are covered.
- Heat a dry trying pan until its very hot and cook the tuna on the long sides searing the fish to about 2 minutes.
- Remove from pan immediately.
Step 2 - Preparing the compressed Watermelon and other fruits
- Place the sliced and seeded Watermelon in a vacuum bag.
- Place the vacuum bag into the vacuum sealer and vacuum the fruit to 100%.
- If using immediately, remove the fruit from bag and serve.
Step 3 - Preparing the Mash Paste.
- Place the garlic in a mortar and pestle with ½ tablespoon of salt and mash to a smooth paste.
- Cut the avocadoes in half, pit them and scoop out from the skins.
- Add to the mortar and pestle and mash together with garlic until the mixture is smooth.
- Work in the tahini, lemon juice, olive oil, and additional salt to taste.
- Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado.
- Refrigerate until ready to use.
Step 4 - Ponzu dressing
- Stir together all the ingredients: kombu, bonito flakes, garlic, ginger, soy sauce, lime, lemon, mirin, and orange juice.
- Let the flavors mold together overnight. Strain out the pieces and store in an airtight container for several weeks - if it lasts that long!
Step 5 - Finishing touches and serving
- Serve on a chilled plate and decorate with edible flowers and micro herbs.
- Pour in few drops of Ponzu dressing to the center of the plate.
- In a small bowl mix the oil and Togarashi. Brush this mix on the Tuna.
- Roll the Tuna in Cuvee Pepper ensuring the long sides of the log are covered.
- Heat a dry trying pan until its very hot and cook the tuna on the long sides searing the fish to about 2 minutes.
- Remove from pan immediately.
Step 2 - Preparing the compressed Watermelon and other fruits
- Place the sliced and seeded Watermelon in a vacuum bag.
- Place the vacuum bag into the vacuum sealer and vacuum the fruit to 100%.
- If using immediately, remove the fruit from bag and serve.
Step 3 - Preparing the Mash Paste.
- Place the garlic in a mortar and pestle with ½ tablespoon of salt and mash to a smooth paste.
- Cut the avocadoes in half, pit them and scoop out from the skins.
- Add to the mortar and pestle and mash together with garlic until the mixture is smooth.
- Work in the tahini, lemon juice, olive oil, and additional salt to taste.
- Scrape into a bowl, and cover with plastic wrap, setting the wrap right on top of the avocado.
- Refrigerate until ready to use.
Step 4 - Ponzu dressing
- Stir together all the ingredients: kombu, bonito flakes, garlic, ginger, soy sauce, lime, lemon, mirin, and orange juice.
- Let the flavors mold together overnight. Strain out the pieces and store in an airtight container for several weeks - if it lasts that long!
Step 5 - Finishing touches and serving
- Serve on a chilled plate and decorate with edible flowers and micro herbs.
- Pour in few drops of Ponzu dressing to the center of the plate.