chef karl mühlberger corporate executive chef for cunard line, who develops the menus for the cunard fleet, shares with you one of his culinary creations...
sesame crusted seared fresh tuna steak in wasabi sauce
(serves 6 portions)
5 tuna steaks, each 6 oz
2 tablespoon oyster sauce
1/2 cup sesame seeds, roasted
2 large carrots cut in long stripes
1 each leek, cut in long stripes
1 tablespoon chives in 1 inch length
1 bottle balsamic vinegar
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon English mustard
1/3 cup chicken broth
1/3 tablespoon Wasabi powder
1 tablespoon fish sauce
2 tablespoon lemon juice
1/2 tablespoon soy sauce
to make the Wasabi sauce, mix the mayonnaise, Worcestershire sauce, mustard, Wasabi, fish sauce, chicken stock, lemon juice and soy sauce. Fill into a squeeze bottle.
reduce the balsamic vinegar on medium heat until thick liquid. Take from the stove and fill into a squeeze bottle.
brush the tuna with oyster sauce and cover the side border with sesame seeds.
season to taste and grill the steaks until rare or medium-rare.
cook the vegetables in boiling salt water and then arrange in the middle of the plate. Place the steaks on top of the vegetables.
with a squeeze bottle drizzle the Wasabi sauce over the fish. The balsamic vinegar is drizzled on top of the fish as well. Garnish with chive sticks.
For more information on Cunard Line visit the web site at www.cunard.com