Tuna Tataki Wolfgang Puck Recipes

Steps:

• White Ponzu Sauce, part 1: Into a jar, add bonito flakes and 3 orange slices. Lay kombu on a flat surface and use a damp towel to wipe off the crystallized white salt on both sides. Cut the kombu into smaller pieces, then score in a cross-hatch pattern. Set aside.
• White Ponzu Sauce, part 2: In a small saucepan, add sake and mirin; bring to a boil over high heat. Then add unseasoned ponzu, white soy sauce, and rice vinegar. Return to a simmer; add kombu pieces and turn off heat. Stir to soften kombu; then pour contents of saucepan into the jar with oranges and bonito. Stir to combine, then set aside to cool, 1 hour. Makes about 1 cup White Ponzu Sauce. (Flavor improves after 2-3 days; store in the refrigerator for up to 2 weeks.)
• Tuna Tataki, part 1: Square off the sides of the fillets for a "restaurant-quality" look. (This is optional. Save tuna scraps for another use, such as tartare or a snack over rice.) Cut each fillet in half to create four blocks of tuna. Place on a wire rack fitted into a sheet pan lined with parchment paper.
• Tuna Tataki, part 2: Preheat a dry skillet over high heat. Drizzle oil over the tuna, about 1½ tablespoons per block. Season each with a pinch of salt, then rub the salt and oil into the tuna, flipping to coat evenly on all sides. Finish with a liberal sprinkling freshly ground pepper on top and bottom. When the pan is smoking hot, add 2 teaspoons of oil. Sear tuna, one piece at a time, for 3 seconds on each side. Chill seared tuna in the refrigerator. (Note: Tuna Tataki can be made a day in advance. Wrap in plastic and refrigerate overnight.)
• Fire-Roasted Peppers, part 1: Turn one or two burners on a gas stove to high heat and lay the peppers directly over the flame. (Alternatively, char peppers on a grill, under a broiler, or with a kitchen torch.) Use tongs to turn peppers until they are charred on all sides. Place peppers in a bowl, cover the bowl tightly with plastic wrap, and let rest for 15 minutes. (The steam trapped in the bowl will continue cooking the peppers and loosen the skin for easy peeling.)
• Fire-Roasted Peppers, part 2: Remove plastic wrap and place peppers on a work surface. Cut off the top and bottom, then slice open vertically and remove seeds. Lightly scrape your knife across the charred skin to remove; then use a damp paper towel to wipe off any remaining char and seeds. Optional: To remove additional char, dip briefly in water, then pat dry with paper towels. (Note: Peppers can be roasted 1 day ahead. Store in an airtight container in the refrigerator for up to 5 days.)
• Julienne the peppers. Remove and set aside the shallot core (discard or reserve for another use); julienne the shallot. Peel, thinly slice, and julienne the garlic. Cut away ginger peel, slice, and julienne.
• In a skillet over medium-high heat, add sesame oil and spread to cover the pan. Add ginger and stir to coat, then stir in garlic. Cook ginger and garlic until lightly brown and soft, 1 minute. Add shallots, stir, and sweat, 1 minute. Add slightly less than 1 tablespoon fish sauce and stir to incorporate. Let mixture cook until lightly caramelized and sticky, 1-2 minutes. Turn off heat, add peppers and stir, just to warm through and absorb the flavors. Stir in remaining fish sauce, taste, and adjust seasoning if necessary. Transfer to a plate and chill in the refrigerator, 15 minutes.
• Assembly: Strain White Ponzu Sauce into another jar, pressing down on solids to extract all of the liquid. Set aside. Thinly slice scallion on a bias, then the serrano pepper, including seeds. Set aside. In an individual serving bowl, add several tablespoons peppers. Cut 5-6 thin slices (a "nigiri slice") of tuna at an angle, against the grain. (Reserve the corner piece for the chef!) Roll tuna slices like a cigar and place over the peppers in a decorative pile. Garnish with a few scallion and serrano slices. Add 2 tablespoons White Ponzu Sauce over and around the tuna. Assemble remaining plates and serve immediately.

Steps:

• Roll tuna in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing.
• Slice tuna very thin, serve with sauce down and garnish with pickled ginger.

Steps:

• Coat tuna with sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
• Combine wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine. Mix the dressing with the lettuce, reserving a small amount to pour over tuna.
• To serve, place 1/2 of the coated lettuce on each plate. Place 1/2 of the peppers, cucumber and tomatoes on lettuce. Place 1/2 of the sliced tuna on top of lettuce and vegetables on each plate. Drizzle reserved dressing over tuna.

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
• For the ginger sauce - in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

Steps:

• Ladyfingers:
• Preheat oven to 350 degrees F.
• Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
• In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
• Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
• Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
• Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
• This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• Mascarpone Cream:
• In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
• Remove from the double-boiler and cool mixture over ice bath, until room temperature.
• Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
• Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
• Espresso Syrup:
• Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
• Assembly:
• Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
• To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
• Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
• Cover mold and refrigerate at least 2 hours before serving.

Steps:

• Roll tuna steaks in cracked black pepper. Heat 1/2 tablespoon sesame oil in a small nonstick skillet over high heat. Sear tuna for 2 minutes. Turn and sear second side 2 minutes. Remove to a cutting board and thinly slice.
• Mix soy sauce, remaining tablespoon sesame oil, garlic, and five-spice powder together in a small bowl. Serve sliced tuna and spoon sauce on top. Sprinkle with grated daikon radish.