| • | 6 oz. blue fin tuna |
| • | 1 oz. sesame oil |
| |
| For the Tuna Crust: |
| • | 1 oz. roasted white sesame seed |
| • | 1 oz. roasted black sesame seed |
| |
| 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. |
| |
| For the Blood Orange Vinaigrette: |
| • | 1 cup The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 oz. ponzu sauce |
| • | 1 tbsp. minced ginger |
| • | 1 tbsp. granulated sugar |
| • | 1 tbsp. salt |
| • | 1/2 tbsp. black pepper |
| • | 1/2 cup extra vegan olive oil |
| |
| Method for the Blood Orange Vinaigrette: |
| 1. | Put all ingredients in a blender and blend for 30 seconds. |
| |
| For the Assembly: |
| • | 3 oz. micro chef blend |
| • | 2 oz. sunburst yellow squash, blanche al dente |
| • | 2 oz. baby zucchini, blanche al dente |
| |
| 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. |
| |
