Recipe – Lemongrass Seared Tuna Tataki

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Chris Beall, co-owner of Eden West Fine Foods in Port Moody, is a renowned chef in the Metro Vancouver area and holds a top management position of one of the top eateries in town.
He personifies your typical chef in many ways ... details, details, details. And if the devil is in the details, then let me tell you Chris is one devilish chef. His manner of teaching is very hands-on. One step at a time until you have mastered his culinary creations. He is not constrained by what is currently available as he and his business partner/wife Paula are constantly searching the globe for new and interesting ingredients. Obtaining a list of his upcoming classes is a must for any foodie.

Lemongrass Seared Tuna Tataki with Papaya coleslaw

Keep scrolling down to see the recipe!

PAPAYA COLESLAW

FIRST take a green Elephant Papaya and cut into fine julienne either with a mandolin or by hand.
THEN get some Japanese Green Radish, Carrot and Cucumber and julienne them as well, THEN mix well with papaya AND toss all the vegetables in an Asian Dressing of your choice… try Wild Thymes Toasted Sesame Vinaigrette, or Nago Cracked Sesame Miso (this is what I used).
LASTLY allow the coleslaw to sit in the dressing for 15-20 minutes so the acid in the dressing can soften the vegetables a little and soak in.

LEMONGRASS SEARED TUNA TATAKI

FIRST get your loin of BC Oceanwise Albacore Tuna and trim off the belly meat so you just have the pure center cut of loin.
THEN dust the loin with salt, pepper, and East of Eden TM Lemongrass Powder, then roll in Panko crumbs.
The belly meat can be saved for another application, or if you are like me… just eat it raw with some wasabi!

NEXT heat some peanut or avocado oil in a thick bottomed sauté pan until it is shimmering from the heat.
THEN carefully place the tuna loin into the hot oil and sear on each side just long enough to achieve a crisp golden brown crust.  Ideally the tuna should be totally raw inside still.
ONCE all sides are seared, remove from the pan and rest on a cutting board for 2 minutes, and then cut into ¼” slices.
 

PLATING

FIRST grab your serving plate and place some baby watercress down in one corner.
THEN on top of the watercress place a neat pile of the coleslaw.
THEN add some thinly sliced avocado to one side of the plate.
NOW zig-zag a pattern of Japanese Mayonnaise on the bare side of the plate and place 3-4 pieces of tuna, fanned out, over the mayo.

FINALLY ... drizzle the entire plate with Pomegranate Molasses and serve.

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