Grilled Tuna Over Jasmine Rice With A Wasabi And Thai Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Wasabi
1 tablespoon	15ml	Honey
2 cups	474ml	Orange juice
1/2 cup	118ml	Vegetable stock
2 tablespoons	30ml	Red curry paste
1/2 cup	118ml	White wine
1		Shallot - chopped
2		Garlic cloves
1/3 cup	78ml	Rice wine vinegar
1/2 cup	118ml	Safflower oil or vegetable oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
4		Tuna fillets - (6 oz ea)
		Butter and water - for rice
2 cups	320g / 11oz	Cooked Jasmine rice
1 tablespoon	15ml	Vegetable oil
1 cup	237ml	Canned whole straw mushrooms - drained
1 cup	237ml	Lychee nuts - quartered
1 cup	237ml	Wakame seaweed (rehydrated)
2		Carrots - peeled, and shaved
		Into strips with peeler
		Long chives - for garnish

Recipe Instructions

In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.

In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.

Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.

In a saute pan emulsify butter and water, add jasmine rice and heat.

In another saute pan over high heat, heat oil and saute straw mushrooms and lychee nuts.

On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9552) - from the TV FOOD NETWORK

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