Shocked Tuna with Red Wine and Spicy Apple
Chef Morou of Farrah Olivia – Alexandria, VA
Adapted by StarChefs.com
February 2007 |
Yield: 50 Servings
Ingredients:
Shocked Tuna:
- 1 quart water
- 2 cups soy sauce
- 1 cup red wine
- 1 pound tuna, 1-inch by 1-inch by 5-inch pieces
Spicy Apple Drink:
- 1 granny smith apple, peeled, cored and chopped
- 4 cups pineapple juice
- 2 Tablespoons ginger, chopped
- 2 sticks lemongrass, bottoms only, chopped
- ¼ cup mint leaves
- 5 cloves
- 1 cup sugar
Method:
For the Shocked Tuna:
Bring the water to a boil in a large pot. Meanwhile, prepare
the brine mixture by combining the soy sauce and red wine.
Drop each piece of tuna into the boiling water, separately,
and cook for 10 seconds, then remove from the water and add
to the brine mixture. Allow the tuna to marinate for 2 hours
refrigerated, then drain, removing excess brine. To finish
the tuna, hold a torch to each side of the tuna piece for
a few seconds. The meat should just begin to bubble and change
color. Slice the tuna cross-wise into thin rectangles.
For the Spicy Apple Drink:
Place the apple, pineapple juice, ginger, lemongrass, mint
and cloves in a high-speed blender, and blend until smooth.
Purée the mixture and strain through a chinois. Add
the sugar and reserve chilled.
To Assemble and Serve:
Fill a pipette with the Spicy Apple Drink and skewer a slice
of tuna on one end.
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