| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Dujour07 |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wasabi |
| 1 |
T |
Honey |
| 2 |
c |
Orange juice |
| 1/2 |
c |
Vegetable stock |
| 2 |
T |
Red curry paste |
| 1/2 |
c |
White wine |
| 1 |
|
Shallot, chopped |
| 2 |
|
Garlic cloves |
| 1/3 |
c |
Rice wine vinegar |
| 1/2 |
c |
Safflower oil or vegetable |
|
|
oil |
|
|
Kosher salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 4 |
|
Tuna fillets -, 6 oz ea |
|
|
Butter and water, for rice |
| 2 |
c |
Cooked Jasmine rice |
| 1 |
T |
Vegetable oil |
| 1 |
c |
Canned whole straw |
|
|
mushrooms drained |
| 1 |
c |
Lychee nuts, quartered |
| 1 |
c |
Wakame seaweed, rehydrated |
| 2 |
|
Carrots, peeled and shaved |
|
|
Into strips with peeler |
| 1 |
|
Long chives, for garnish |
INSTRUCTIONS
In a mixing bowl, mix together wasabi and honey. Wasabi mixture should
be a pourable consistency. Transfer into a squirt bottle and place
aside. In a saucepan, reduce orange juice to a sugar syrup, be careful
not to burn. Add vegetable stock, red curry paste, white wine,
shallots and garlic and bring to a boil. Reduce by half. Transfer
contents in a blender. Add rice wine vinegar and puree slowly adding
the safflower oil until emulsified. Transfer to a squirt bottle. Set
aside. Season tuna fillets with Kosher salt and black pepper (using
7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
In a saute pan emulsify butter and water, add jasmine rice and heat.
In another saute pan over high heat, heat oil and saute straw
mushrooms and lychee nuts. On a serving plate arrange seaweed in a
circle. Place rice in center on top of seaweed, carrot strips on top
of rice keeping in mind you want to see carrots. Sprinkle around the
edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on
top of carrots, squirt Thai vinaigrette on top of tuna and then squirt
the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.
This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show #
DJ-9552) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999
by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Fredric A.
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