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Perilla Crusted Tuna with Japanese Hot Mustard and Yellow Beet Froth

Perilla Crusted Tuna with Japanese Hot Mustard and Yellow Beet Froth
YIELDS
4 servings
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Ingredients

Perilla Crusted Tuna

4 6
oz Bluefish tuna loins
½
can bonito shavings (these can be found in Japanese markets)
1
cup perilla (these are dried shiso leaves and can be found in Japanese markets)
¼
cup white sesame seeds, toasted
2
Tbsp ground sansho, toasted
salt to taste

Japanese Hot Mustard and Yello

2
Tbsp ginger, minced
2
clove garlic cloves, minced
1
stalks lemongrass, cut into 2-inch rounds
1
leek stalk, cut into 2-inch rounds
tsp hot Japanese mustard powder
4
cup yellow beet juice
2
kaffir lime leaves
2
Tbsp rice vinegar
1
Tbsp sugar
3
Tbsp yogurt
Peanut or vegetable oil for cooking
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Directions

Step 1

Place the bonito shavings in a coffee grinder and pulse to a fine powder.

Step 2

In a large bowl mix the bonito, perilla, sesame seeds and sansho.

Step 3

Roll the tuna loins, one by one, in the perilla mixture, crusting evenly.

Step 4

Season with salt and set aside.

Step 5

Line the bottom of a large skillet pan with peanut or vegetable oil, and heat to medium-high.

Step 6

Place the tuna in the pan and sear each side, approximately 1½ minutes a side.

Step 7

Remove and slice the tuna into 1-inch pieces and fan them in a linear fashion onto your dinner plate.

Step 8

Line the bottom of a small stockpot with peanut oil or vegetable oil.

Step 9

Over medium heat begin to sweat the ginger, garlic, lemongrass, leeks, and mustard powder, approximately 3 minutes.

Step 10

Add the beet juice, lime leaves, vinegar, and sugar, and cook over low-medium, for 20 minutes.

Step 11

Remove the pot from the heat and strain through a fine strainer.

Step 12

Keep the stock warm and have your yogurt ready at room temperature.

Step 13

Add the yogurt to the warm beet stock mix thoroughly with a stick blender, for about 1 minute. The froth is created as the protein and fat of the yogurt reacts to the beet stock.

Step 14

With a large spoon skim the froth and pour over the tuna slices.

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