Seared Ahi Tuna & Chile Gelée "Salad"

Seared Ahi Tuna & Chile Gelée “Salad”

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A little fun with sushi-grade tuna.

I plated twice, one could belong in a three-course meal – the other, in a five or eight course, based on portion size.

So, what to make with these lovely cuts of fresh tuna?

My first thought was, seared tuna salad!

My second thought was, but that’s so boring… and it’s been done a million times!

So what do I do? Deconstruct the salad, and redefine it into a newer, fresher concept. I have for you now: 1) minced salad of sweet peppers, pear, two types of lettuce, green onion, mustard, to name a few ingredient, 2) chile gelée of sweet chili, chili flakes, ginger, honey and garlic, 3) seared ahi tuna in sesame oil, ginger, green onion, soy sauce, and garlic.

Seared Ahi Tuna

ahi tuna, approx. 4oz
soy sauce, tablespoon
sesame oil, tablespoon
ginger, grated, teaspoon
garlic, half clove, minced
black peppercorn, 1/4 tsp, ground
green onion, half stalk, minced

Marinate the tuna in the remaining ingredients. Prepare the other two components, salad and gelée. When ready for the sear, heat pan medium-high, sear both sides one minute each, longer if less raw is desired. Finish off by searing off the ends to cook off the marinade, and slice.

Sweet Pepper & Pear Salad:

red romaine lettuce, quarter-cup, chiffonade
crisp head lettuce, half cup, small dice
bartlett pear, one mini, mince
sweet cubanelle pepper, one small, mince
green onion, half stalk, chiffonade
green onion, half stalk, slice long, shallow fry

Dressing:

rice vinegar, tablespoon
sesame oil,teaspoon
grated ginger, teaspoon
mustard, teaspoon

Toss above ingredients together, season to taste. Save the long, thin, fried green onion for top placement. It serves as the crunch for this dish.

Sweet Chili Gelée

water, half-cup
honey, tablespoon
sweet cubanelle pepper, quarter-cup, sliced
chili seed flakes, teaspoon
ginger, two slices
salt, pinch
gelatin, teaspoon

Boil all ingredients except the gelatin for 7 minutes. Add tablespoon of water to gelatin and allow to soften. Add soft gelatin to chili mixture. Strain. Refrigerate in a jar or pan so that it is half-an-inch in depth. When set, release by placing pan or jar in hot water quickly. Slice gelée, or cut with cookie cutter.

This second plating has lemon zest and ginger foam, for some added moisture and texture.