duo of ahi tuna
Recipe courtesy of Seth Shipley, CEC, CCA, Executive Chef, Belle Meade Country Club (Nashville)
Ingredients
- ahi tuna - 3 lb.
- salmon bellies - 3 ea.
- shrimp sausage - 1 ea.
- Activa - 2 oz.
- citrus cure - 1 lb.
- daikon root - 2 oz.
- soy gelle - 1 ea.
- cilantro - 2 oz.
- garlic - 2 oz.
- ginger - 2 oz.
- shoyu-cherry blossom - 1 oz.
- yuzu green chili paste - 1 oz.
- beach mushrooms - 1 pkg.
- serrano chili - 2 ea.
- avocado purée
- watermelon radish - 2 oz.
- rice paper - 2 oz.
- black garlic molasses
- Arctic gardens fusion blend - 2 lb.
- Peruvian drop peppers - 2 oz.
- soy pearls - 1 oz.
- pickled ginger - 1 oz.
- Ingredients for Citrus Cure:
- salt - 8 oz.
- sugar - 8 oz.
- orange - 1 ea., zest
- grapefruit - 1 ea., zest
- lemon - 1 ea., zest
- lime - 1 ea., zest
- fennel seed - 1 oz.
- coriander seed - 1 oz.
- Ingredients for Shrimp Sausage:
- shrimp - 1090 gms., raw, cleaned
- microplane garlic - 16 gms.
- salt - 8 gms.
- Korean chili powder - 2 gms.
- smoked paprika - 6 gms.
- lemon - 1 ea., zest
- Activa RM - 8 gms.
- Ingredients for Soy Gelle:
- light soy - 300 gms.
- agar agar - 3 gms.
- Ingredients for Corn Sauce:
- fresh corn - 4 ea.
- mascarpone cheese - 1 oz.
- salt - to taste
- pepper - to taste
- heavy cream - 4 oz.
Instructions
- Trim tuna. You will need 3 nice strips. Reserve trim for tartare mix. Keep chilled.
- Cure salmon bellies for 30 minutes in citrus cure. Rinse cure from bellies.
- Cut shrimp sausage into strips, equal size of tuna and salmon. Dust each strip with Activa.
- Line mold with plastic and alternate strips of tuna, salmon and shrimp. take care not to put the same item next to one another. Press mold for 12 hours in the fridge.
- Dice daikon. Mince ginger and garlic.
- Remove diced tuna from the fridge. Add daikon, 1 teaspoon of garlic and ginger, shoyu and chili paste. And soy gelle cubes. Toss gently and return to fridge until service.
- Marinate beach mushrooms. Slice serrano. Place avocado purée in bag or bottle and reserve.
- Fry rice paper crisp in hot sauté pan and drain on towel after crisp.
- Add frozen fusion blend to medium-heat pan and cook gently for 5 minutes. Add remaining garlic and ginger. Cook 30 seconds more.
- Allow to cool and add drop peppers and cilantro. Toss and reseason if needed.
- Slice terrine and place on plate. Fill desired mold with tartare mix.
- Garnish with soy pearls, black garlic molasses, pickled ginger, cilantro and corn sauce.
Procedure for Citrus Cure:
- Mix all in robot coup and pulse.
- Reserve to cure desired seafood.
Procedure for Shrimp Sausage:
- Rough chop shrimp. In a large bowl, mix with spice and zest.
- Take half of the mixture and pulse in robot coup.
- Fold all back together, dust with 1/3 rd of activa and fold in. repeat 2 more times.
- Line sheet pan with plastic and place mixture inside and pack in place.
- Cover and let rest overnight in the fridge.
- Cook in combi full steam at 145 for 40 minutes.
- Remove and chill until completely cold.
Procedure for Soy Gelle:
- Blend soy and agar together in Vitamix.
- Place into small pan and bring to simmer.
- Stirring gently the entire time.
- Pour mix into a 1/4 sheet pan and chill until set. Keep level.
Procedure for Corn Sauce:
- Cut corn from cob.
- Sautée over medium heat until soft.
- Add cream, season and cook until tender.
- Puree in Vitamix and mascarpone.
- Strain into clean pot and reserve.
- Taste and service and adjust seasoning as needed.
