Oil-poached Tuna, Panko-crusted Asparagus, and Yuzu Hollandaise

Adapted by StarChefs.com
April 2016
Yield: 6 servings


Yuzu Hollandaise
15 milliliters mirin
15 milliliters sake
15 milliliters cold water
5 egg yolks
450 grams whole butter, diced medium
25 milliliters yuzu juice
Kosher salt
Panko-crusted Asparagus
Canola oil
250 grams all-purpose flour
Kosher salt
4 whole eggs
250 milliliters whole milk
1 kilogram jumbo asparagus, trimmed
340 grams panko breadcrumbs
Oil-poached Tuna
10 grams kosher salt
One 450-gram tuna fillet
1 liter canola oil
To Assemble and Serve
Thinly sliced shio kombu
Katsuobushi flakes


For the Yuzu Hollandaise

To an induction-friendly saucepan, add mirin and sake and bring to a boil, cooking out the alcohol. Transfer pan to ice water bath. When cool, add water, yolks, and butter. Set the Control °Freak cooktop to 179°F. Place the saucepan on the burner, stirring constantly until the mixture thickens. Remove from heat and stir in yuzu juice. Season with salt. Keep warm.

For the Panko-crusted Asparagus

Place an induction-friendly pot on the Control °Freak cooktop. Add enough oil to deep fry the asparagus. Set probe in oil and set Control °Freak to 375ºF, selecting “oil” for liquid type. Set up a three-bowl breading station: In the first mixing bowl, combine flour with 1 tablespoon salt; in the second, whisk together eggs, milk, and 1 tablespoon salt; to the third, add breadcrumbs. Bread the asparagus by first dipping in the flour mixture and shaking to remove any excess. Completely coat the asparagus in eggwash then toss in breadcrumbs to evenly cover. Working in batches, fry asparagus 3 to 4 minutes, until golden brown. Drain on paper towels. Season with salt.

Oil-poached Tuna

Season tuna with salt at least 2 hours before poaching. To a shallow pot on a Control °Freak cooktop, add canola and tuna. Insert the probe into the tuna and cook until 135°F. Remove from heat and allow tuna to cool in the poaching oil.

To Assemble and Serve

Slicing on the bias, cut the asparagus spears in half. Spoon a little Yuzu Hollandaise onto a serving plate. Arrange 3 halved asparagus spears on top. Flake tuna around asparagus. Drizzle Hollandaise over tuna and asparagus. Garnish with shio kombu and katsuobushi. Finish with microgreens.