Japanese inspired vinaigrette made with celery and flavoured with mirin, citrus and shiso served along seared and chilled Albacore tune.
ingredients
Frozen Vinaigrette
Tamari Reduction
directions
Make celery juice by passing cleaned celery stalks through an electric juicer or by pureeing celery in a food processor and draining the pulp through a cheesecloth-lined sieve to catch the juice. You will need ½ cup celery juice.
Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan. Place in freezer and chill until partially frozen. Mash with a fork about every 20 minutes as it freezes. Continue doing this until you have a granite consistency.
Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.
In a large frying pan heat 1 tablespoon of olive oil. Season outside of tuna loin with salt and freshly ground white pepper. Quickly sear outside of loin for 30 – 40 seconds on each side. Remove from heat and allow to cool. Tightly wrap with plastic wrap and refrigerate until ready to use.
Remove the plastic wrap from the tuna and cut into ½ inch thick slices. Place 3 slices on a chilled plate and drizzle with lemon oil and remaining olive oil. Sprinkle with a little fleur de sel. In a small bowl, mix shiso and diced celery with frozen vinaigrette. Place a spoonful on tuna and top with salad. Drizzle tamari reduction around and serve immediately.