SEARED AHI TUNA WITH FORBIDDEN RICE & YUZU BUTTER SAUCE

Date: 12th April 2020

SEARED AHI TUNA WITH FORBIDDEN RICE & YUZU BUTTER SAUCE

6 OUNCES AHI

ICHIMI SPICE BLEND (JAPANESE DRIED SPICE BLEND)

OLIVE OIL

SALT

 

FORBIDDEN RICE

4 OUNCES FORBIDDEN RICE

2 CUPS VEGETABLE STOCK OR CHICKEN STOCK

2 OUNCES FRESH LEMONGRASS, MINCED

1 OUNCE SHALLOT, MINCED

 2 TABLESPOONS OLIVE OIL

 

YUZU BUTTER SAUCE

4 OUNCES BUTTER (UNSALTED), CUT INTO MEDIUM DICE CUBES

1 OUNCE YUZU JUICE (OR LEMON JUICE)

1 CUP WHITE WINE

1 CUP HEAVY WHIPPING CREAM

 

 METHOD:

FORBIDDEN RICE: IN A MEDIUM SIZE POT, OVER MEDIUM HEAT ADD IN OIL, LEMONGRASS AND SHALLOTS.  SAUTE FOR 2 MINUTES.  NEXT ADD IN RICE AND STOCK.  BRING LIQUID TO A BOIL, WHILE STIRING OCCASIONALLY.  ONCE LIQUID IS BOILING, TURN DOWN HEAT, TO SIMMER AND COVER POT WITH A COVER AND COOK FOR 30 MINUTES.  MAKE SURE FLAME IS NOT TOO BIG AS IT COULD BURN THE BOTTOM OF THE POT.

 

YUZU BUTTER SAUCE:  IN A POT OVER MEDIUM HEAT ADD IN WHITE WINE. LET THIS REDUCE BY HALF, AND THEN ADD IN HEAVY WHIPPING CREAM.  REDUCE LIQUID BY HALF.   TURN FLAME DOWN TO A LOW SETTING, AND WITH A WHISK SLOWLY STIR IN THE BUTTER CUBES 1 AT A TIME TILL IT FULLY MELTS.  ONCE COMPLETE ADD IN YUZU OR LEMON JUICE, SEASON WITH SALT, HOLD TILL READY FOR USE

 

ICHIMI DUSTED AHI:  SEASON AHI WITH SALT, DUST WITH ICHIMI SPICE.  IN A SAUTE PAN ON MEDUIM HIGH HEAT, ADD IN OLIVE OIL.  PLACE AHI IN PAN (PLEASE BE CAREFUL OIL WILL BE HOT).  COOK AHI ON EACH SIDE FOR 45 SECONDS.  ONCE COMPLETE TAKE AHI OFF OF THE PAN, AND SET ASIDE FOR ASSEMBLY

 

With thanks to the Hilton Hawaiian Village

 

 


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