Blog

Have Your Say

Private Dining @ Bel lago Villa, QueenstownTue, 28 June 2011

  • Private Dining @ Bel lago Villa, Queenstown - Sesame Tuna + Wasabi

    Sesame Tuna + Wasabi  

We were recently asked to prepare a private three course dinner at a villa in Queenstown and also to put on a demonstration. So I put together a recent recipe, an innovative approach on Pacific Tuna and Wasabi used two ways. Each person rolled up their sleeves and got involved, they took the zest from the oranges and combined the toasted sesame seeds and mixed together with the isomalt sugar, after being baked for several minutes in the oven then breaking up the isomalt to form the crisps, they ground the wasabi peas and through a fine sieve strained out the wasabi 'dust'. It was a lot of fun and great to be doing this for people who really loved food!

Sesame Tuna + Wasabi

600-700g A grade Tuna

2 tbsp Honey

2 tbsp Soy sauce

100g Crème friache

1 tsp Wasabi powder

1/4C Wasabi peas

1/4C Isomalt

1/2 Orange zest

1 tsp sesame seeds, toasted

Micro coriander

Baby flower

Serves 6-8

Pre heat oven to 180c

Portion tuna into a log shape. Combine in medium bowl honey
and soy sauce, whisk together till smooth. Add tuna, coat well. Set aside.

In a small bowl whisk crème friache and wasabi to your
taste. Set aside.

In a small food processer, blend wasabi peas for 1
minute and sift through the fine grounds, discard the larger pieces. Set aside.

In a small bowl add isomalt, orange zest and toasted
sesame seeds, mix together and spread on a silpat/baking paper on a baking
tray. Place in pre heated oven for 5-6 minutes. Let cool and then break crisps
up into chunky pieces around 4cm in length.

In a hot pan sear the tuna logs for 10 seconds each
side. Portion into 1cm thick slices.

Plating: Lay your plates out and take the wasabi crème
and spread a line across the plate with a spoon, sprinkle the wasabi dust in
another direction across plate, lay out the tuna slices showing the cross
section, place some orange crisps between tuna, add a mini pile of coriander,
add the flower. Enjoy.

John.