Yield: 4 servings
|2 cups||Orange juice|
|½ cup||Vegetable stock|
|2 tablespoons||Red curry paste|
|½ cup||White wine|
|⅓ cup||Rice wine vinegar|
|½ cup||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 cups||Cooked Jasmine rice|
|1 tablespoon||Vegetable oil|
|1 cup||Canned whole straw mushrooms; drained|
|1 cup||Lychee nuts; quartered|
|1 cup||Wakame seaweed; (rehydrated)|
|2||Carrots; peeled, and shaved|
|Into strips with peeler|
|1||Long chives; for garnish|
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 ⅞ salt and ⅛ 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@..."
Recipe by: Fredric A. Byarm
Converted by MM_Buster v2.0l.