Recipe courtesy of Fredric Byarm
Show: Chef Du Jour
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

Garnish: long chives

In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.

In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.

Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.

In a saute pan emulsify butter and water, add jasmine rice and heat.

In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Perfect Eggs Over Easy

Recipe courtesy of Alton Brown

Tuna Croquette

Recipe courtesy of Alton Brown

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Eggs Over Easy

Recipe courtesy of Alton Brown

Tuna Tartare

Recipe courtesy of Ina Garten

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories