Seared Ahi Tuna with Green-Tea Infused Chinese Black Rice
Sweet Jalapeno & Garlic Slaw, Yuzu & Gochujang Gastrique
Chef Jared Miller from Siniikaung Steak & Chop House at Soaring Eagle Casino & Resort
About this dish: This light and colorful dish was an instant success with the playful fusion of Spicy-Sweet & Sour. This is a recipe that will have your guests amazed from the moment they lay eyes on it – to the very last bite!
Green-Tea Infused Chinese Black Rice Ingredients:
- 1 Quart water.
- 1 Cup Chinese Black Rice
- 1 Tea Bag Green-Tea
- 1 Tablespoon Butter
- 1 Tablespoon Sesame Oil
- ½ Tablespoon Salt
Green-Tea Infused Chinese Black Rice Directions:
- Place pot on stove top burner that is large enough to hold all of the ingredients.
- Put the 1 quart of water into pot and bring this to a boil. Once boiling add the Green-Tea Bag and turn the heat off, let steep for 10 minutes then remove the bag from the water.
- Measure out 1 cup of Chinese Black Rice and add the rice to your Green-Tea infused water, bring this back to a boil and consistently stir.
- Once the water starts to be soaked up by the rice and evaporating, add the remaining ingredients while continuing to stir.
- Periodically check for doneness and add water as needed but continue to cook on medium to high heat.
- Taste and correct seasoning as needed. Serve immediately
Sweet Jalapeno & Garlic Slaw Ingredients:
- 1 Cup water.
- 1 Cup Rice Vinegar
- 1 Cup Sugar
- 4 Fresh Jalapenos – Cut into thin coins
- 3 Cloves Elephant Garlic (or 12 regular size) Shaved thin
- 1 Red Onion – Julienne Cut
- ½ ounce Micro Greens – Hearts on Fire
- Salt & Pepper to taste
Sweet Jalapeno & Garlic Slaw Directions:
- Place cut ingredients (Jalapeno, Garlic, and Onion) into a mixing bowl and mix gently.
- Add Sugar, Water, and Rice Vinegar to a sauce pot and bring to a boil. Then remove from heat and allow to cool but do not chill.
- Once liquid has cooled down to 120 degrees Fahrenheit pour the liquid over the bowl of cut ingredients and carefully mix until incorporated.
- Season to taste and chill the mixture under refrigeration until it is below 40 degrees Fahrenheit.
- Hold until ready to serve, once ready to serve in a separate mixing bowl remove small amounts of vegetables from the liquid and mix with Micro Greens.
Yuzu & Gochujang Gastrique Ingredients:
- 1 Cup Yuzu Juice
- 1 Tablespoon Gochujang puree
- 1 Cup Sugar
- 1 Cup Water
- ½ Tablespoon Salt
Yuzu & Gochujang Gastrique Directions:
- In a sauce pan mix the water and sugar until incorporated, bring this mixture to a boil and reduce by ¾ of its original volume. Make sure to stir consistently and watch the sugars as it will caramelize very quickly once it begins to darken, remove from heat as necessary
- Once a syrup consistency is reached slowly begin to add the cup of Yuzu Juice, use caution at this stage as the sugars will react erratically due to the extreme temperatures. When the Yuzu is incorporated begin to whisk the mixture until it dissolves into the Yuzu juice.
- Then add the Gochujang and salt. Reduce this mixture again until you reach bright-orange syrup, carefully taste and adjust seasoning. Allow the syrup to cool to room temperature before serving for best plating results. The sauce will be sour and sweet and a little goes a long way.
Seared Ahi Tuna Filets Ingredients:
- 4 Filets Sushi Grade Ahi Tuna
- 1 Large Sauté pan
- 2 Tablespoons Cooking Oil
- Salt & Pepper to Taste
Seared Ahi Tuna Filets Directions:
- Place Ahi Tuna Filets on a clean dry cloth to allow any moisture to be removed.
- On a stovetop place Sauté pan over high heat and allow pan to get very hot. Test the heat level of the pan by placing a drop of oil in the pan; it should (slowly) begin to smoke before being ready to add Filets.
- Season the Ahi Tuna Filets with Salt & Pepper to taste and then carefully add them to the very hot Sauté pan.
- Sear Filets on both sides rapidly (about 30 seconds each side) and remove from heat. Let the filets rest for a couple minutes before cutting to serve.
Seared Ahi Tuna Filets Plating Technique Necessities:
- 4 Large plates
- 1 Ring Mold for Rice
- 1 Knife for Cutting Filets
- 1 Spoon for Scooping Rice
- 1 Spoon for Sauce Plating
- 1 Furikake Rice Seasoning Container
Seared Ahi Tuna Filets Plating Technique Directions:
- Having all of the previous steps completed you can now plate to serve, begin by aligning the 4 plates neatly together and repeat each step on every plate before moving on to the next.
- Place ring mold on the center of presentation plate, warm rice into ring mold and pat down to form its shape tightly.
- Using the other spoon to plate the sauce, carefully arrange sauce around outside of dish in an artistic manner while leaving some empty space for later.
- Cut the Ahi Tuna Filets into small slices that are fork ready. Carefully place the filet slices over the rice while shingling them to display the proper cooking technique.
- Using the small mixing bowl mentioned earlier in the Slaw method, add the Hearts on Fire Micro Greens to the vegetable mix that has been removed from the liquid. Gently mix them together and arrange slaw on the plate that compliments the sauce and does not hide your other ingredients.
- Garnish the plate with Furikake Rice Seasoning and serve promptly.
