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    Sesame Peppered Ruby Red Ahi Tuna

    Sesame Peppered Ruby Red Ahi Tuna
    with Fennel Mango Salad, Avocado Fritter, Hibiscus Essence
     
     
     
    Salad

    • 1 small bulb fennel
    • 1 mango
    • 1 teaspoon chopped cilantro
    • 1 tablespoon shaved, toasted coconut
    • 2 tablespoons hazelnut oil
    • 1 tablespoon white rum
    • 2 tablespoons seasoned rice vinegar
    • dash Tabasco
    • to taste sea salt and freshly ground black pepper

    Trim fennel bulb, reserving fronds for presentation. Cut bulb in half. Remove core. Slice thinly crosswise. Peel mango. Cut flesh from inner seed. Thinly slice. Transfer fennel and mango slices to mixing bowl. Add remaining ingredients. Season with salt and pepper. Toss gently.
     
     
     
    Ahi Tuna

    • 1/2 cup white sesame seeds
    • 1/2 cup black sesame seeds
    • 4 6-ounce center cut sushi grade ahi tuna steaks, 1 inch thick
    • 2 tablespoons grapeseed oil
    • to taste sea salt and freshly ground black pepper

    Place sesame seeds into two separate shallow bowls. Season fish on both sides with salt and pepper. Press one side of tuna into white sesame seeds and the other side into black sesame seeds. Add oil to heavy skillet over high heat. Sear tuna one minute on each side. Transfer to cutting board. Cut in half on bias.
     
     
     
    Hibiscus

    • 1/3 cup white wine
    • 1/4 cup guava juice
    • 2 tablespoons chopped shallots
    • 10 dried hibiscus flowers
    • 2 tablespoons heavy cream
    • 1/2 cup unsalted butter, cut into 4 cubes
    • to taste sea salt and finely ground white pepper

    Add wine, guava juice, shallots, and hibiscus flowers to saucepan over medium heat. Reduce liquid by two thirds. Stir in cream. Bring to boil. Turn heat to low. Whisk in butter 1 cube at a time. Strain through fine sieve. Season with salt and pepper. Keep warm.

     

    Avocado

    • 1 quart canola oil for frying
    • 1/2 cup tempura batter mix
    • 2 tablespoons finely chopped basil
    • pinch paprika
    • 1 cup cold soda water
    • 2 avocados, seed removed, peeled, cut into eight wedges

    Heat oil in heavy sauce pot to 365°F. Whisk tempura batter, basil, paprika and water in mixing bowl. If mix is too thick add small amount of water. Dip avocados in tempura. Fry four wedges at a time 20 seconds or until golden brown. Transfer to paper towel lined plate.

     

    Presentation

    • 1 teaspoon black sesame seeds
    • 1 teaspoon white sesame seeds
    • 1 teaspoon pink peppercorns, chopped
    • 1/2 teaspoon togarashi pepper
    • 1 teaspoon dried parsley leaves
    • 4 spring roll wrapper 7-inch square
    • ** canola oil spray
    • 4 fronds fennel top         

    Preheat oven to 300°F. Combine sesame seeds, peppercorns, togarashi and parsley in small bowl. Fold spring roll wrapper accordion style in ½ inch increments. Fold 1 inch of one end onto itself. Secure with toothpick. Open fan. Lay on baking sheet. Spray with canola oil. Sprinkle with spice mixture. Bake 20 minutes or until brittle. Remove toothpick. Arrange tuna on center of warm serving plate, leaning one slice against the other. Mound salad behind and atop tuna. Spoon sauce onto plate. Secure fan with avocado fritters behind tuna. Garnish with fennel tops.

    - Executive Chef Bernard Guillas