Marinated Hawaiian Tuna, Santa Barbara Sea Urchin, Sunchoke, Spicy Cucumber
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by StarChefs.com
December 2006

Marinated Hawaiian Tuna, Santa Barbara Sea Urchin, Sunchoke, Spicy Cucumber on StarChefs.com
photo by Antoinette Bruno

Yield: 10 Servings

Ingredients:

    Tuna:
  • 1 ounce organic soy sauce
  • 1 ounce yuzu juice
  • Black pepper, to taste
  • 8 ounces tuna, thinly sliced

    Daikon:
  • ½ small daikon root, peeled
  • ½ lemon, juiced
  • ½ teaspoon olive oil
  • Salt and pepper, to taste

    Sea Urchin:
  • 10 sea urchin
  • Tempura batter, as needed

    Sunchoke:
  • 6 ounces sunchoke, peeled, sliced
  • 4 Tablespoons butter
  • 2 Tablespoons yuzu juice
  • 1 cup vegetable stock
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper, to taste

    Pickled Pearl Onions:
  • 2 Tablespoons red wine vinegar
  • 3 pearl onions, sliced
  • 1 Tablespoon sugar
  • 1 small piece ginger
  • Salt and pepper, to taste

    To Garnish:
  • Micro cilantro

Egly-Ouriet Blanc de Noirs Brut Ambonnay on StarChefs.comMethod:
For the Tuna:
Combine the soy, juice and pepper and brush the marinade all over the sliced fish.

For the Daikon:
Cut raw daikon in strips and season with lemon, olive oil, salt and pepper

For the Sea Urchin:
Cut the urchin in small pieces and coat in tempura batter. Flash fry until the outside is golden brown. Dry on paper towels and reserve.

For the Sunchoke:
Caramelize the sunchokes in butter and deglaze with juice. Reduce and add the stock. Cook for about 5 minutes then puree with oil, salt, and pepper.

For the Pickled Pearl Onions:
Boil the vinegar and add to the sliced onions along with sugar, salt, pepper and ginger. Allow the onions to cool in the liquid and reserve.

To Assemble:
Place a spoonful of sunchoke on each plate and top with a few pieces of daikon. Place the sliced tuna on top of the daikon and garnish with pickled onions and crisp sea urchin.

Champagne Pairing:
Egly-Ouriet Blanc de Noirs Brut Ambonnay

 

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