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6 oz. blue fin tuna |
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1 oz. sesame oil |
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| For the Tuna Crust: |
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1 oz. roasted white sesame seed |
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1 oz. roasted black sesame seed |
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| Method: |
| 1. |
Rub sesame seeds all around the tuna, then get a small sauce pan with 1 oz. sesame oil, sear all around each side for 10 seconds. Slice into 4 pieces. |
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| For the Blood Orange Vinaigrette: |
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1 cup The Perfect Purée Blood Orange Concentrate, thawed |
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1 oz. ponzu sauce |
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1 tbsp. minced ginger |
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1 tbsp. granulated sugar |
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1 tbsp. salt |
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1/2 tbsp. black pepper |
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1/2 cup extra vegan olive oil |
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| Method for the Blood Orange Vinaigrette: |
| 1. |
Put all ingredients in a blender and blend for 30 seconds. |
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| For the Assembly: |
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3 oz. micro chef blend |
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2 oz. sunburst yellow squash, blanche al dente |
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2 oz. baby zucchini, blanche al dente |
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| Assembly Method: |
| 1. |
Arrange tuna pieces, micro chef blend, yellow squash and baby zucchini onto plate. |
| 2. |
Pour Blood Orange Vinaigrette into plate. |
| 3. |
Serve. |
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