Provided by Chef Daniel Stern of R2L
Serve 4
Preparation:
8oz of Sushi Grade Tuna (cut in one rectangular block) and dredged in tuna spice (see below), seared rare and sliced thinly
8oz sliced gravlax (or smoked salmon); can be optional
Tuna Spice:
2 Tablespoons Toasted Fennel Seed
1/2 tsp black tea
1 tsp cracked black pepper
1 tsp sea salt
Dressing:
1/4 cup Sake
1 Tablespoon minced shallots
Cook the sake over the shallots and reduce by 1/4, then cool
2 T Rice Wine Vinegar or Cane Vinegar or White Vinegar
3 T Dark Soy Sauce
Fresh Garlic To Taste
2 T Grapeseed Oil
1/2 cup wild mushrooms, diced and sauteed
1 1/2 cup of spicy greens like tatsoi or arugula or a mix of your favorites
Thinly sliced black radish or daikon
Fresh Mint Leaves
Salt and Pepper
Method:
Arrange the seared, sliced tuna and the gravlax on a plate and season.
Dress the greens and Radishes with the dressing, salt and pepper and arrange nicely on the plate.
Drizzle with dressing and mushrooms.
Garnish with fresh mint leaves.
