![\"\"](\"http:\/\/www.francescaling.com\/scrapbook\/wp-content\/uploads\/2011\/08\/IMG_1692a-600x450.jpg\" "\\"IMG_1692a\\"")
<\/p>\nA little fun with sushi-grade tuna.<\/p>\n
I plated twice, one could belong in a three-course meal – the other, in a five or eight course, based on portion size.<\/p>\n
So, what to make with these lovely cuts of fresh tuna?<\/p>\n
<\/p>\n
My first thought was, seared tuna salad!<\/em><\/p>\n My second thought was, but that’s so boring… and it’s been done a million times!<\/em><\/p>\n So what do I do? Deconstruct the salad, and redefine it into a newer, fresher concept. I have for you now: 1) minced salad of sweet peppers, pear, two types of lettuce, green onion, mustard, to name a few ingredient, 2) chile gel\u00e9e of sweet chili, chili flakes, ginger, honey and garlic, 3) seared ahi tuna in sesame oil, ginger, green onion, soy sauce, and garlic.<\/p>\n Seared Ahi Tuna<\/strong><\/span><\/p>\n ahi tuna, <\/span>approx. 4oz<\/em> Marinate the tuna in the remaining ingredients. Prepare the other two components, salad and gel\u00e9e. When ready for the sear, heat pan medium-high, sear both sides one minute each, longer if less raw is desired. Finish off by searing off the ends to cook off the marinade, and slice.<\/p>\n Sweet Pepper & Pear Salad:<\/strong><\/span><\/p>\n red romaine lettuce,<\/span> quarter-cup, chiffonade<\/em> Dressing:<\/strong><\/span><\/p>\n rice vinegar, <\/span>tablespoon<\/em> Toss above ingredients together, season to taste. Save the long, thin, fried green onion for top placement. It serves as the crunch <\/strong><\/em><\/span>for this dish.<\/p>\n Sweet Chili Gel\u00e9e<\/strong><\/span><\/p>\n water, <\/span>half-cup<\/em> Boil all ingredients except the gelatin for 7 minutes. Add tablespoon of water to gelatin and allow to soften. Add soft gelatin to chili mixture. Strain. Refrigerate in a jar or pan so that it is half-an-inch in depth. When set, release by placing pan or jar in hot water quickly. Slice gel\u00e9e, or cut with cookie cutter.<\/p>\n This second plating has lemon zest and ginger foam,<\/span> for some added moisture and texture.<\/p>\n A little fun with sushi-grade tuna. I plated twice, one could belong in a three-course…<\/p>\n","protected":false},"author":1,"featured_media":715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,17],"tags":[],"_links":{"self":[{"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/posts\/708"}],"collection":[{"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/comments?post=708"}],"version-history":[{"count":11,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/posts\/708\/revisions"}],"predecessor-version":[{"id":719,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/posts\/708\/revisions\/719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/media\/715"}],"wp:attachment":[{"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/media?parent=708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/categories?post=708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.francescaling.com\/scrapbook\/wp-json\/wp\/v2\/tags?post=708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nsoy sauce,<\/span> tablespoon<\/em>
\nsesame oil,<\/span> tablespoon<\/em>
\nginger,<\/span> grated, teaspoon<\/em>
\ngarlic,<\/span> half clove, minced <\/em>
\nblack peppercorn,<\/span> 1\/4 tsp, ground<\/em>
\ngreen onion,<\/span> half stalk, minced<\/em><\/p>\n![\"\"](\"http:\/\/www.francescaling.com\/scrapbook\/wp-content\/uploads\/2011\/08\/IMG_1699a-600x767.jpg\" "\\"IMG_1699a\\"")
<\/p>\n
\ncrisp head lettuce, <\/span>half cup, small dice<\/em>
\nbartlett pear,<\/span> one mini, mince<\/em>
\nsweet cubanelle pepper,<\/span> one small, mince<\/em>
\ngreen onion<\/span>,<\/span> half stalk, chiffonade<\/em>
\ngreen onion,<\/span> half stalk, slice long, shallow fry<\/em><\/p>\n
\nsesame oil,<\/span>teaspoon<\/em>
\ngrated ginger, <\/span>teaspoon<\/em>
\nmustard,<\/span> teaspoon<\/em><\/p>\n![\"\"](\"http:\/\/www.francescaling.com\/scrapbook\/wp-content\/uploads\/2011\/08\/IMG_1697a-600x800.jpg\" "\\"IMG_1697a\\"")
<\/p>\n
\nhoney, <\/span>tablespoon<\/em>
\nsweet cubanelle pepper<\/span>, <\/span>quarter-cup, sliced<\/em>
\nchili seed flakes<\/span><\/span>,<\/span> teaspoon<\/em>
\nginger,<\/span> two slices<\/em>
\nsalt, <\/span>pinch<\/em>
\ngelatin, <\/span>teaspoon<\/em><\/p>\n![\"\"](\"http:\/\/www.francescaling.com\/scrapbook\/wp-content\/uploads\/2011\/08\/IMG_1713a1-600x671.jpg\" "\\"IMG_1713a\\"")
<\/p>\n![\"\"](\"http:\/\/www.francescaling.com\/scrapbook\/wp-content\/uploads\/2011\/08\/IMG_1704a-600x661.jpg\" "\\"IMG_1704a\\"")
<\/p>\n","protected":false},"excerpt":{"rendered":"