AHI TUNA CARPACCIO w/ sesame-soy glaze

Description:

AHI TUNA CARPACCIO w/ sesame-soy glaze

White and chilled are the two operative words here... We like a fruity white with this, like Folie a Deux's Menage a Trois Chardonnay... mmm!

Ingredients:

We've created a twist on the traditional "carpaccio" with this tender, chewy fish. The citrusy flavors of the ponzu sauce add a lovely kick that is perfectly balanced by the smoky notes of the sesame oil. This makes a nice light lunch or a prelude to the entree at dinner time.

Prepare:

6-8 oz. piece sushi-grade ahi tuna (ask for it at the fish counter)
1/2 english cucumber, sliced into circles
1/4 cup red + yellow bell peppers, diced
Black sesame seeds
4-5 Tblsp. ponzu sauce
Sesame oil
1 tblsp. lemon-infused olive oil (optional)

How to Serve:

Wrap tuna in plastic wrap and freeze for at least 2 hours.

In a small bowl, toss together the sliced cucumber and diced pepper with the ponzu sauce. Ponzu is citrus-infused soy sauce; you can easily find it in most markets. Cover and marinate for at least two hours.


Experiment:
Just before serving, lightly coat a chilled plate with sesame oil. Slice the frozen tuna as thinly as you can and lay it on the plate in a single layer. Arrange the cucumbers and peppers in the center and drizzle the leftover ponzu sauce over the tuna.

Sprinkle black sesame seeds over the top. Finish with a light drizzle of lemon-infused olive oil, or if you don't have that, a few drops of sesame oil.

2002, Sex and the Kitchen, Inc. All rights reserved. This Site and the contents of the Site are intended for your personal, noncommercial use.

Powered by
Webteacher's Webdata