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Ingredients
- Pre-heat the oven to 400 Degrees
- 2 c. Extra virgin olive oil
- 2 ounce Fresh ginger, peeled and sliced
- 4 x Shallots, peeled and sliced
- 4 x Cloves of garlic
- 1/2 c. Sherry vinegar
- 1/2 c. White wine
- 2 c. Orange juice, plus whole oranges
- 1/2 c. Soy sauce
- 2 sprg fresh rosemary
- 2 c. Reduced chicken stock Kosher salt and freshly Grnd white pepper to taste
Directions
- In a non-corrosive sauce pan, saute/fry the ginger in 1 Tbsp. of extra virgin olive oil for 1 minute over medium heat. Add in the shallots and garlic and continue cooking for another minute. Grind the spices: 4 Tbsp. fennel seeds 3 tsp. coriander seeds 2 Tbsp. white peppercorns
- Yield: 1/2 c..
- Spread out on a plate. Slice the vegetables: 3 c. shredded cabbage 1 c. sliced snow peas (sugar snap peas may be substituted), cut on the bias 1/2 c. scallions, cut on the bias 1/2 c. red pepper, julienned 1/2 c. carrots, peeled and zig zag cut Kosher salt and freshly grnd pepper to taste Toasted sesame seeds Finish the vinaigrette: Deglaze the pan with vinegar and wine. Add in the orange juice, soy sauce and rosemary, and reduce the liquid volume by 3/4. Add in the chicken stock and cook another 3 min.
- Prepare the tuna: 4 egg whites, lightly whipped (in 2-c. pyrex dish with brush) 4 ounces extra virgin olive oil 8 7-oz tuna steaks Kosher salt to taste Extra virgin olive oil for sauteing Season the tuna with salt, dip it into the egg white, and then coat it on all sides with the spice mix. Bring a saute/fry pan to medium high heat. Add in sufficient oil to coat the bottom, and saute/fry the spice-encrusted tuna, in batches, about 2 min. Place tuna in oven to finish cooking.
- Segment the oranges. Strain the vinaigrette, placing the liquid into a blender. With the motor running on low, add in the extra virgin olive oil in a slow stream till all the oil is incorporated. Set aside, and keepthe vinaigrette hot.
- Saute/fry the vegetables in extra virgin olive oil, salt and pepper, add in water or possibly soy sauce, and toss with 2 Tbsp. toasted sesame seeds. Make the wontons: 6-8 wonton skins, julienned 1 qt oil (for deep frying) Salt Snipped chives Heat the oil to 350 degrees in a deep fryer. Brown the wonton skins in batches, remove to paper towel to drain, and salt. To Serve: Coat a hot plate with the vinaigrette, place the vegetables in the center, slice the tuna and arrange on top. Garnish plate with crisp wontons and chives.
- Yield: 8 main course servings.
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