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| CASHEW CRUSTED TUNA |
| 6 Servings |
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| Ingredients |
6 Six Ounce Portions of Tuna
1 c Coconut Milk Powder
1 c Soy Sauce
1 Egg
16 oz Fresh Pom Wonderful Pomegranite Juice
1/4 c Honey
3 c Cashew Nuts
1 1/2 c Panko Bread Crumbs
1 lb Japanese Buckwheat Soba Noodles
12 oz Jumbo Lump Crabmeat
1 Large Mango,Medium Diced
1 c Cilantro Leaves
2 T Extra Virgin Olive Oil
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| Method For Pomegranite Soy Sauce |
| Combine pomegranite juice, 1/2 cup soy sauce, 1/4 cup
honey in mixing bowl, and whisk together. |
| Method For Cashew Crust |
| Pulse cashew nuts in food processor to crumbs.
In mixing bowl, mix cashews and panko.
Season with salt to taste. |
| Method For Tuna |
| Whisk 3/4 cup soy sauce and one whole egg to make soy
egg wash.
Completely dust tuna in coconut milk powder.
Submerge tuna is soy egg wash, then bread with cashew
nut crust.
Put 2 tablespoons extra virgin olive oil into large saute
pan over medium-high heat. Sear the tuna on all four
sides until golden brown (rare). |
| Method For Pasta and Plating |
| Cook soba noodles in boiling water to al-dente (one
minute). Drain.
Heat pomegranite soy sauce in large saute pan. Add
soba noodles to reheat.
Split evenly into six large bowls.
Slice the tuna into half against the grain. Arragne two
halves of tuna in each bowl.
Garnish each bowl with 2 ounces jumbo lump crabmeat,
2 ounces diced mango and cilantro leaves. |
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