Shocked Tuna with Red Wine and Spicy Apple
Chef Morou of Farrah Olivia – Alexandria, VA
Adapted by
February 2007
Shocked Tuna with Red Wine and Spicy Apple

Yield: 50 Servings


    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

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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