Rice Cracker Crusted Tuna, Sriracha Citrus Emulsion
Methods
for the tuna
Cut tuna
into 4-inch long, 1.5-inch wide and 1.5-inch deep rectangles.
Ingredients
for bread tuna
- 85g egg
whites
- 65g cornstarch
- Ground
rice crackers
Method
for bread tuna
- Whisk
egg whites and cornstarch until smooth.
- Coat
tuna well in rice crackers. Put on a rack until needed.
Ingredients
for dashi
- 14g bonito
flakes
- 141g water
at 85 degrees
Method
for dashi
- Pour
water over bonito flakes and let stand 10 minutes.
- Strain
through a chinois, removing all liquids.
Ingredients
for sauce
- 56g dashi
- 4 egg yolks
- 100g fresh
lime juice
- 50g fresh
orange juice
- 56g sriracha
- 18g salt
- 623g grape
seed oil
Method
for sauce
- Combine
all but oil in robot coup.
- Puree,
followed by drizzling in the oil. Refrigerate until needed.
To serve
- 1pc crusted
tuna
- Scallions,
cleaned, whites only, sliced hard bias
- Sriracha
emulsion
Tips
- Fry tuna
in a fryer for about 25 seconds. Tuna must be deep golden on the outside and rare
in the middle.
- Slice
into 1-inch slices. Mix equal parts with sliced scallions and the emulsion,
plate it.
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