Recipe courtesy of Mark Fahrer Caterers, Inc.
Herb Crusted Seared Tuna with Wasabi Mayonnaise and Ginger Confit on Endive
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 249
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 23
- Cholesterol
- 40
- Sodium
- 361
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
2 pounds thickly sliced sashimi-grade tuna
2 tablespoons olive oil
2 teaspoons fresh thyme, chopped
4 tablespoons cracked pink and green peppercorns
Salt and pepper
4 ounces mayonnaise
1 to 2 tablespoons wasabi powder
1 medium piece fresh peeled ginger
1/2 cup sugar
1/2 cup water
1/2 lemon, juiced
3 to 4 Belgian endives
Directions
- Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
- For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
- Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
- On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.