Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Lemongrass Grilled Ahi Tuna
Sesame Forbidden Rice, Teardrop Tomatoes, Watercress Salad, Roasted Asparagus,
Baby Carrots & Ginger Scallion Vinaigrette with Kabayaki Sauce
4 oz of forbidden rice
8 oz of water
1 oz chopped fresh ginger
2 teaspoon sesame oil
2 tablespoons of chopped scallions
1 teaspoon olive oil
Salt and pepper
In a small sauce pan, bring the rice, ginger and water to a boil. Season with salt and pepper, lower the heat and simmer, covered, until the rice is soft. In a sauté pan, sauté the rice with sesame oil, scallions and olive oil. Season with salt and pepper to your liking and set aside for plate up.
Ginger Scallion Vinaigrette
3 oz of fresh ginger
12 oz scallions
1½ qts rice wine vinegar
3 oz mirin ¾ cup sugar
¾ cup olive oil
Salt and pepper to taste
*Note: for dietary or weight loss purposes, it is ok to reduce the sugar. Try substituting with agave nectar.
In a medium sauté pan add the ginger, 5oz scallions, and vinegar and reduce by half. Cool, blend and strain liquid. Add remaining 7oz scallions, sugar and mirin to liquid in a blender and burr mix while slowly adding oil, season with salt and pepper to taste. Set aside for plate up.
1 cup soy sauce
1 cup mirin
½ cup sugar
Pour all ingredients in a sauce pan. Bring to a boil and simmer on low heat for about 10 minutes or until the mixtures becomes syrupy. Stop the heat and cool down set aside for plate up
2 cups of fresh watercress
½ cup of teardrop tomatoes, cut in half
1 tablespoon olive oil
1 tablespoon of rice wine vinegar
1 teaspoon sweet chili sauce
Salt to taste
In a small salad bowl, mix all ingredients and set aside for plate up
1 cup sugar
1 cup water
2ea lemongrass chopped
Zest of one lime
Pour all ingredients in a sauce pan and bring to a boil. Lower the heat and simmer for about 10 minutes, set aside and let it rest for about 3 hours. Strain and discard the lemongrass keeping the liquid.
4 pieces of center cut, 7oz Ahi tuna
1 tablespoon oil
Salt and pepper to taste
12 medium roasted asparagus
8 roasted baby carrots
Ginger scallion vinaigrette
Lightly season the tuna with salt and pepper. Preheat a sauté pan to medium high heat. Add oil, then tuna and sear on each side. Cut the tuna in half to create two triangular shaped pieces.
On a large plate, create four circles with the ginger scallion vinaigrette, then drizzle the Kabayaki sauce to create an interesting design on the plate. Add two tablespoons of forbidden rice on top of the plate. Place the watercress salad halfway on top of the rice, top with asparagus and baby carrots and place the tuna on the side of the salad and serve.