Cruise ship recipe for:
SESAME SEARED SAKUTUNA LOIN
from:
Chef Waltner Rosner
Here Chef Rosner, Executive Chef of Silversea Cruises shares with readers of Prow’s Edge his recipe for an unusual appetizer. Sesame Seared Saku Tuna Loin
with Marinated White Radishes
with Soya and Wasabi Dressing
Serves 10)Ingredients
600 g Saku tuna loin
200 g sesame seed
100 g ginger pickles (julienne)
10 pcs Norisheet cut in triangles
Marinated white radishes
300 g white radishes sliced very fine
2 tbsp rice vinegar
4 tbsp regular corn flower oil
1 tbsp chopped parsley
salt & pepper
Wasabi-Soya sauce (for 40 portions)
2 dl soya sauce
1 dl water
cornstarch
2 tbsp Wasabi
1 dl sesame oil
1 dl regular cornflower oil
Preparation
1. Slice cylinders in the tuna loin 10 to 15 cm long and 4cm across. Roll them in sesame seed and wrap in cling film, keep in fridge for minimum 2 hours
2. For the Wasabi-soya sauce: bring to boil the soya sauce and water. Make a liaison with corn starch and cool down. When it’s cold add the Wasabi and slowly add the oil while whisking continuously. Taste and if the sauce is still too salty, add a little more oil.
3. Finely slice the white radishes with a slicer and marinate it with vinaigrette made with rice vinegar, mustard and corn flower oil. Season to taste and finish with the chopped parsley.
4. Sear the tuna loin on a flat grill until the outside coloration is good but the tuna needs to be raw inside. Do not season the tuna. Cool down before serving.
5. For the presentation: Arrange the marinated radishes in the center of the plate and 4 slices of tuna 1/2 cm thick on top of the radishes.
6. Finish with the ginger pickles on top of the tuna and the triangle of Nori sheet à la minute for decoration. (It is important to add the Nori sheet at the last moment.)
7. Finish by spooning a cordon of sauce on the top of the tuna meat and around the plate.
