Providence, Rhode Island
Flash Seared Ahi Tuna with a Yuzu Vinaigrette
1 daikon radish
Sambal oelek (mixture of chiles, brown sugar and salt found at Asian markets)
½ cup low sodium soy sauce
Aji mirin (Japanese sweet cooking rice wine)
4-ounce, center-cut ahi tuna
Quick Pickled Carrot/Daikon Salad:
Julienne 1 carrot and 1 daikon radish. Rinse the daikon in two changes of tepid water. Marinate in juice of 3 limes and 1 teaspoon of salt for 24 hours.
Combine 1/4 cup yuzu juice, 1 minced shallot, 1 teaspoon of salt, 1/2 teaspoon of cracked pepper, 2 tablespoons of sambal oelek, and 1 tablespoon of Dijon mustard. Let sit for 30 minutes.
Add 3 tablespoons of sesame oil, and 1/2 cup of canola oil. Shake or mix well to emulsify.
Combine 1/2 cup low sodium soy sauce, 4 tablespoons aji mirin, the juice of 4 limes and 2 tablespoons of minced chives. Allow to sit for at least 30 minutes to extract chive flavor.
Slice cucumber on mandolin or by hand to 1/16 inch thick. Marinate in the yuzu vinaigrette for 30 minutes then arrange on a plate to make a pad for the tuna.
Season 4-ounce, center-cut ahi with salt and pepper to taste. Sear the ahi on a griddle or pan for 45 seconds on both sides. Remove from pan and set onto cutting board.
Slice tuna and dress with some of the vinaigrette. Arrange evenly on the cucumber plate. Garnish with some sesame seeds on the carrot/daikon salad and serve with a simple ponzu dipping sauce.