with Tropical Fruit Salsa, Lime-Ginger Beurre Blanc, Sesame Crusted Rice Balls, Grilled Asparagus and Red Pepper Coulis 4, 6oz fillets of fresh Tuna 1/4 cup of crushed black peppercorns 1 bunch of Asparagus Rice Balls 3 cups of cooked Jasmine rice 1/4 cup of white and black sesame seeds 1/8 cup panko bread crumbs Lime-Ginger Beurre Blanc 2 tablespoons minced shallots 2 tablespoons minced fresh ginger 1/8 cup of fresh lime juice 1/4 cup of heavy cream 1/4 cup of unsalted butter Roasted Red Pepper Coulis 2 red peppers roasted, skin and seeds removed 1 white onion, roughly chopped 3 cloves of garlic, smashed 2 cups of chicken stock 2 tablespoons of olive oil Tropical Fruit Salsa 1/2 cup of fresh pineapple, diced 1/2 cup of fresh ripe mango, diced 1/4 cup of fresh tomato, diced 1/4 cup of red onion, diced 1/4 bunch of fresh cilantro, chopped 1 teaspoon of minced fresh garlic 1/8 cup of olive oil Pinch of cayenne pepper Juice of 1 lemon Salt and pepper To serve four. For the Tropical Salsa Combine all ingredients together. Add salt and pepper to taste. For the Pepper Coulis Sauté onion and garlic in olive oil until translucent, add cleaned roasted red peppers and chicken stock. Bring to a simmer, cook for 15 minutes. Puree in blender until smooth. Add salt and pepper to taste. For the Beurre Blanc Sauté shallots and ginger until translucent, add lime juice and reduce slightly, add heavy cream, bring to a simmer and reduce heat, slowly add small amounts of butter and whisk constantly until all butter is incorporated. Add salt and pepper to taste. For the Rice Balls Using cooked jasmine rice, roll out 12 balls. Mix together white and black sesame seeds with panko breadcrumbs and roll balls in mixture until evenly coated. Fry in 350-degree vegetable oil until golden brown. Add salt and pepper to taste. Crack the black peppercorns in a grinder. Coat two sides of each Tuna fillet and set aside. Blanch asparagus in boiling water, refresh in ice water and marinate in olive oil, minced garlic. Add salt and pepper to taste. Place asparagus on grill until hot and grill marks are achieved. Heat vegetable oil in a sauté pan and sear tuna fillets on all sides. Remove from pan and cut each fillet in half. Place both sauces (beurre blanc and coulis) on plates. Place grilled asparagus in center of sauces and then the salsa along with the seared tuna. Place 3 rice balls around the plate. Garnish with fresh cilantro leaves.
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