Ahi Tuna Parfait With Two Caviars Recipes

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

Steps:

• Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix.
• Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare.
• To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor.
• Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds.
• Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo

Steps:

• In a chilled bowl, mix tuna, hot pepper sauce, chives, olive oil, salt and pepper together. Using a PVC mold or empty can, build a parfait alternating layers with tuna and tobiko, then tuna and caviar. Top with whipped cream and garnish with chive points. Drizzle plate with vinaigrette.
• Mix all together. Should not be emulsified but a broken vinaigrette. Check for seasoning.

Steps:

• Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
• Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
• Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
• Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
• Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

Steps:

• Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
• In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.