This Japanese dish pairs the tastes of apple and tuna, complete with traditional Japanese flavours of sesame, peanuts and miso.
ingredients
The Apple Miso
The Apple Lacquer
The Tuna
directions
Over medium heat, place a saucepot with about a tablespoon of peanut oil.
Add the apples and cook until translucent, approximately 2 to 3 minutes.
Add all the liquids. Once the liquids have come to a boil add the miso and mix well.
Slowly start adding the sugar, take the mixture off the heat, and continue to mix.
Take the mixture and blend into a paste using a stick blender or food processor.
Slowly add the sesame oil, then the peanut oil while the paste is in the blender – like you would when preparing vinaigrette.
Set aside for later use.
In a skillet pan over medium heat, toast the cinnamon and star anise to release the oils, approximately 2 to 3 minutes.
Add the apple juice, ginger, and lemongrass.
Reduce over medium heat until almost syrup-like in consistency – this will take about 45 minutes once the liquid reaches a low boil.
Remove and discard the star anise and cinnamon.
Set aside and let it cool.
A good way to check if it is ready is to take a tablespoon and dip the back of the spoon in the lacquer –
Slice 3 ounces off of every tuna loin.
Set the 5-ounce pieces aside.
Season a large skillet pan with peanut oil over high heat and sear the remaining 5-ounce pieces of tuna on all sides, approximately 20 second a side.
Remove the tuna, cut into 1-inch slices, and plate.
Return that same pan to the heat, add 4-ounces of the apple lacquer (previously prepared) and whisk in 1 tbsp of peanut oil.
Once the lacquer is hot drizzle over the blue fin loin.
Mince the 3-ounce portions of the tuna and place the resultant tartare into a large mixing bowl.
Add the herbs, pickled ginger, wasabi oil, 3.50 tablespoons of the apple miso (previously prepared), season with sea salt and mix thoroughly. Be careful not to over-season, as the apple miso is salty-sweet.
In a smaller bowl mix the mizuna micro-greens with one tablespoon of the apple miso (previously prepared).
Using a 3-inch ring mold, equally portion the tartare onto your serving plates and garnish with the micro greens.