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| SESAME SEARED YELLOWFIN TUNA WITH CARROT GINGER CURRY AND BRAISED BOK CHOY |
| 6 Servings |
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| Ingredients For Tuna |
6 4 Ounce Yellowfin Tuna
1/3 c Black/White Sesame Seeds
3 T Extra Virgin Olive Oil
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| Ingredients For Bok Choy |
1/4 c Honey
1/2 c Water
1/4 c Sugar
6 heads Baby Bok Choy, Split in Half Lengthwise
Hoisin, in Squeeze Bottle, Garnish
6 Cilantro Springs, Garnish
6 Lime Wedges, Garnish
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| Ingredients For Curry |
2 Large Carrots, Peeled, Sliced Uniformly for
Cooking Time
2 oz Ginger Root, Peeled Free of Skin Slived
Uniformly Into Coin Shape
1 qt Cold Water, to Boil Carrot and Ginger
1/2 T Lobster Base
1 T Red Miso Pasta, in Finer Grocery Store, Ethnic
Aisle
2 14 Ounce Cans Coconut Milk
1/4 c Granulated Sugar
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| Method For Curry |
| In large saucepan, add chopped carrots, and fresh ginger
coins and cover with cold water.
Boil to allow carrots to become soft.
Add miso pasta, lobster base, sugar and coconut milk.
Simmer 10 minutes. Puree ingredients.
May need to add water to thin to desired consistency.
Strain and keep hot until served. |
| Method For Bok Choy |
| Combine soy water and bring to boil, then add sugar and
honey.
Allow to reduce by 1/4 volume over medium to high
heat.
Blanch bok choy in hot water bath.
Add bok choy to soy water and simmer approximately 3
to 4 minutes coating bok choy. |
| Method For Tuna |
| Coat tuna filet with sesame seeds first.
Sear tuna to desired temperature in hot skillet with olive
oil. |
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