Ahi Tuna Bite
Recipe courtesy of Alejandro Rivero, Sous Chef, Blackthorn Club (Jonesborough Tenn.)
Ingredients
- Ingredients for Curing the Tuna:
- kosher salt - 113 gms.
- white refined sugar - 113 gms.
- orange zest - 2 Tbsps.
- lemon zest - 1 Tbsp.
- coriander - 1 Tbsp.
- dry Mediterranean oregano - 1 Tbsp.
- Ingredients for Cacao and Coffee Adobo:
- hot water - 1 cup
- chile de arbol - 1 ea., with the seeds
- ancho chile - 1 ea., without the seeds
- guajillo peppers - 4 ea. (56 gms.)
- vegetable oil - 1.5 ozs.
- Vidalia onion - 120 gms., small diced
- Roma tomatoes - 57 gms., big diced
- fresh garlic cloves - 4 ea., chopped
- ground cinnamon - 1 tsp.
- cumin - 1 tsp.
- coriander - 1 tsp.
- dry Mexican oregano - 1 tsp.
- ground Oaxaca cacao seeds - 1 tsp.
- dark Arabian coffee - 1/2 tsp., ground
- tomato paste - 2 Tbsps.
- sherry vinegar - 2 Tbsps.
- salt - to taste
- pepper - to taste
- Ingredients for Smoked Hummus:
- chickpeas - 2 cups, cooked and cold-smoked
- chile de arbol - 1/2 ea., without the seeds
- smooth tahini paste - 1/2 cup
- vegetable oil - 1 Tbsp.
- sesame oil - 1 Tbsp.
- lime juice - 2 Tbsps.
- garlic cloves - 2 ea.
- water - 2 Tbsps., as needed
- coriander - 1 tsp.
- cumin - 1 tsp.
- salt - to taste
- pepper - to taste
- Ingredients for Apple Compote:
- Granny Smith apples - 440 gms., small diced and peeled
- unsalted butter - 220 gms.
- brown sugar - 170 gms.
- crushed red pepper flakes - 1 tsp.
- coriander - 1 tsp.
- cinnamon powder - 1/2 tsp.
- water - 1 Tbsp.
Instructions
Procedure for the Tuna:
- In a mixing bowl, add all ingredients and mix well. Let them sit for about 5 minutes to let the natural oils from the zest ingredients to start releasing.
- Cover the ahi tuna with the mix and set in rack where the air can flow under the loin. Let it set for 15 minutes. This will create just enough curing in the outside of the loin, keeping the natural flavor of the tuna in the inside.
- Once’s the time is up, immerse the loin in a cold water bath to remove the salt and sugar mix.
- Wrap in plastic wrap and set aside.
Procedure for the Cacao Coffee Adobo:
- In a skillet, toast the chiles and the peppers. Set in a bowl and cover with boiling water. Let soak for 15 minutes.
- Once’s the time is up, save the liquid and drain the chiles.
- In the same skillet where the chiles were toasting, add vegetable oil and sautée the onions and garlic.
- About 2 minutes later add the tomatoes and cook for another 3 minutes.
- Incorporate all the spices and cook them down for about 1 minute.
- Add the tomato paste with the chiles. Add 2 tablespoons of the water from chiles.
- Cook all down for 8 minutes on low heat.
- Once everything is cooked, in a food processor, add everything and blend it until a smooth paste.
- Season with salt and pepper to taste. If the flavor of the vinegar is too strong, add 1 teaspoon of white sugar.
Procedure for the Smoked Spicy Hummus:
- Add all the ingredients in the food processor.
- Season with salt and pepper.
Procedure for the Apple Compote:
- In a saute skillet, on a medium-low flame, melt about 80% of the butter.
- Add the diced apples and cook them for about 1 minute.
- Once’s the butter is fully melted, add the sugar and the remaining ingredients.
- Cook down for about 8 minutes or until the sugars have been incorporated. Keep it warm.
