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Curried Tuna with Sesame Vegetables
Restaurant: Pewter Rose Bistro
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 Aris' Pairing For This Dish: 2005 La Puerta - Chardonnay |
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Ingredients
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2 lbs fresh, sushi-grade tuna loin, trim tendenous areas
Vegetables
50 pea pods or sugar snap peas - wash and clean strings
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
2 tablespoons soy sauce
1 teaspoon sesame oil
pinch sugar
Coconut Curry Sauce
1 can coconut milk
1/2 cup heavy cream
1 tablespoon massaman curry paste
3/4 teaspoon curry powder
2 tablespoon cornstarch
1 tablespoon Meyers Dark Rum
1 tablespoon sugar
salt and pepper to taste
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Preparation
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Coconut Curry Sauce
In small sauce pan, bring to simmer coconut milk, heavy cream, curry paste and powder. Mix starch, rum and sugar into a slurry. Whisk into simmering coconut milk mixture. Continue simmering for an additional 5 minutes.
Add salt and pepper to taste.
Quickly blanch peas in boiling water and shock in ice water. Stir fry peas in peanut oil with white seame seeds for 15-30 seconds until hot. Add soy sauce, sesame oil and a pinch of sugar to hot pea pods and toss to coat.
Dredge tuna loin in mix of white and black sesame seeds. Sear in hot pan 1 minute per side. Remove and set aside.
Place (previously cooked) rice on plate. Slice tuna loin and place on plate. Place pea pods on plate. |
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