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Sesame-seared yellowfin tuna recipe (11/28/16)

Posted at 5:59 PM, Nov 25, 2016

Recipe courtesy of Executive Chef Adam Brown of The Cooper restaurant

Sesame-Seared Yellowfin Tuna

  • 8 oz. yellowfin tuna - sushi grade, 3x5 rectangle block
  • 4 oz. sesame seeds black and white mixed
  • 1/2 oz. pea shoots
  • 4 oz. miso orange emulsion (recipe to follow)
  • 2 cups pickled daikon and napa cabbage slaw (recipe to follow)
  • 2 tbsp. sesame oil
  • 2 oz. vegetable oil
  • 1 tbsp. salt and black pepper mix
  • 2 oz. green tea soba noodles, cooked and cooled

1) Roll the tuna log in the sesame oil, followed by the sesame seeds.

2) Heat an 8-inch sauté pan with the vegetable oil until smoking.

3) Moving quickly sear the tuna log on all sides, reserving on a paper towel-lined plate.

4) In a small mixing bowl, toss the daikon slaw with the miso orange dressing and soba noodles until combined.

5) Using a small 7’ long rectangle plate, place the slaw followed by the soba noodles in the middle of the plate, stretching from one side to the other lengthwise.

6) Slice the seared tuna into 8 slices. Place side by side over the slaw and noodles.

7) Drizzle the miso orange around the plate and over the tuna. Finish by laying the pea shoots over the tuna.

Pickled Daikon and Napa Cabbage Slaw

  • 6 oz. Napa cabbage, rinsed in cold water and dried
  • 6 oz. carrots, julienned
  • 1 red bell pepper, julienned
  • 4 oz. pickled daikon
  • 3 oz. snow peas, julienned

1) In a medium-sized mixing bowl, combine all the vegetables.

2) Store in a plastic container lined with a paper towel on the bottom and on top.

Miso Orange Emulsion

  • 2 cups blood orange juice
  • 2.5 oz. white miso
  • 2 cups Mirin
  • 2 cups rice wine vinegar
  • ½ cup roasted peanut oil
  • ¼ cup sesame oil
  • 2 cups vegetable oil
  • 3 tbsp. Gochujang
  • 1.5 tbsp. Yuzu

1) In a small non-reactive saucepan, reduce the blood orange juice to a syrup-like consistency. Reserve and cool.

2) In a large blender or plastic container, add the mirin, rice wine vinegar, gochujang, yuzu, and reserved blood orange syrup. Puree slowly, adding sesame oil and vegetable oil until fully incorporated.

3) Reserve in a tight fitting plastic container.