Name: Grilled Tuna over Jasmine Rice with a Wasabi And Thai Vinai
Ingredients: 1/2 c Wasabi; 1 tb Honey; 2 c Orange juice; 1/2 c Vegetable stock; 2 tb 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 tb 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Dujour07	4	servings

INGREDIENTS

1/2	c	Wasabi
1	tb	Honey
2	c	Orange juice
1/2	c	Vegetable stock
2	tb	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	tb	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. Byarm
Converted by MM_Buster v2.0l.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”