Seared Tuna Block
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2 cups sushi rice
8 fresh chives
Pickled ginger
Wasabi paste
Tuna Seasoning:
1 T black sesame seeds
1 tsp toasted sesame seeds
1 tsp paprika
1 tsp smoked sea salt
1 tsp chili powder
1 tsp cumin
1 tsp dry parsley
1 tsp oregano
Mix all of the above together.
Cut the tuna to the desired shape, roll in the seasoning. In a smoking hot skillet sear each side of the tuna. (Rare is the best temp to truly enjoy the flavors)
In a small stock pot blanch 8 pieces of chive (about 20 seconds)
In a block mold (or a round mold) press a small amount of rice in the bottom, place a piece of ginger and smear Wasabi paste. Pace the tuna in top and slice the mold off. Garnish with a chive.
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