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Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc
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2 pounds sushi grade Ahi tuna, cut into 6 (5-ounce) portions
Salt and freshly ground black pepper
4 tablespoons olive oil
1/2 cup shiitake mushrooms, stemmed and sliced
1/2 cup white mushrooms, sliced
1/2 cup sherry
1/2 cup scallions, chopped
1 cup teriyaki glaze, recipe follows
1 cup buerre blanc, recipe follows
1/2 cup carrots chopped
1/2 cup celery chopped
1/2 cup red onions, chopped
12 ounces cooked wild rice
18 ounces cooked basmati rice
1/2 cup Japanese vinaigrette, recipe follows
3 teaspoons scallion julienne, for garnishSeason the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions.Teriyaki Glaze:
6 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons white sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
6 tablespoons Japanese vinegar
3 tablespoons sake or sherry
1 teaspoon arrowroot
1 tablespoon waterCombine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more.
Yield: 1 cupBeurre Blanc:
1 cup white wine
1 tablespoon shallots, chopped
2 tablespoons rice vinegar
1 cup cold unsalted butter, cut into small pieces
Salt, to taste
Japanese Vinaigrette:
1/2 cup white vinegar
1/3 cup mirin
1/4 cup seasoned rice wine vinegar
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup sugarBeurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste.
Yield: 1 cup
Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify.
Yield: 1 cup
Other Recipes from this Episode
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