Ingredients
- Yuzu and Canena Arbequino Vinaigrette:
- -- 100cc Orange Juice
- -- 50cc Yuzu Juice
- -- Reduce OJ and YJ by half to 75cc
- 10g Dijon Mustard
- 25ml Shoyu
- 100g Extra Virgin Olive Oil, Spanish, Spicy
- 25g Yuzu Kosho
- tt Salt & Pepper
- 120g Tuna Steak
- tt Oil, pure
- tt Salt & Pepper
- 2ea Red Trevise
- 4ea Grapefruit Piece
- 2ea (25g) Shiitake, slice thin, saute crispy
- 1g Thyme
- 5g Mizuna
- 1ea Radish, thin slice
- 2g Wakegi, slice thin
- 20g Yuzu Arbequino Vinaigrette
- 10g Extra Virgin Olive Oil, Spanish, Spicy
- tt Maladon Sea Salt
- tt Fresh Yuzu Skin, grated
Directions
- -- For the Vinaigrette --
- Blend the reduced juice, Dijon, shoyu, extra virgin, yuzu kosho in a bowl, it will not become an emulsion but will be smooth enough, season with salt and pepper, hold.
- -- For Tuna Steak --
- Season the tuna steak with salt and pepper.
- In a hot sauté pan, first sauté the shiitake till golden and crispty, hold on side.
- Sear the tuna steak and cook till MR or R, hold on the side.
- Slice the tuna on bias and arrange on plate with trevise, grapefruit, mizuna, radish, wakegi and sautéed shiitake.
- Dress with the yuzu kosho dressing, a bit more extra virgin oil and some maldon sea salt.
- If you have fresh yuzu, grate some over the top of the dish for extra fresh yuzu sensation.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 718g | |
Calories 1219 | |
Calories from Fat 1022 | 84% |
Total Fat 115.64g | 145% |
Saturated Fat 15.64g | 63% |
Trans Fat 0.12g | |
Cholesterol 0mg | 0% |
Sodium 6290mg | 262% |
Potassium 927mg | 26% |
Total Carbs 47.65g | 13% |
Dietary Fiber 8.0g | 27% |
Sugars 36.49g | 24% |
Protein 6.78g | 11% |
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