INGREDIENTS<\/p>\n
Tuna loin\t6 ounces
\nMacadamia nuts\t6 ounces
\nSpinach\t3 ounces
\nGarlic\t1 ounce
\nZucchini\t2 ounces
\nEggplant\t2 ounces
\nRed bell pepper\t2 ounces
\nGranulated sugar\t4 ounces
\nBalsamic vinegar\t4 fluid ounces
\nYellow bell pepper\t2 ounces
\nGreen bell pepper\t2 ounces
\nTomato\t4 ounces
\nTomato paste\t1 teaspoon
\nDry thyme\t1 teaspoon
\nWhite onion\t1 ounce
\nOlive oil \t2 fluid ounces
\nCapers\t1 teaspoon
\nSalt\t1 ounce
\nCoconut milk\t2 fluid ounces
\nWhole butter\t1 ounce
\nRice noodles\t8 short threads (for garnishing)
\nBasil\t1 leaf (for garnishing)
\nGreen onion\t1\/2 ounce (for garnishing)
\nGreen onion\t1\/2 ounce (for garnishing)
\nWhite pepper\t1 ounce<\/p>\n
METHOD OF PREPARATION<\/p>\n
1. Cut tuna lengthwise into 2 (3 ounce pieces) and set aside. Next crush the macadamia nuts in a clean napkin before crushing. Set aside some macadamia nuts for garnish.<\/p>\n
2. Cut all the vegetables into a medium dice (1\/2 square). Chop the garlic and set aside.<\/p>\n
3. Peel the skin from the tomato. Do this by placing the tomato into boiling water for 30 seconds, remove and cool by placing in ice water. When cool, peel the skin and cut in half removing the seeds and then dice.<\/p>\n
4. Set aside some garlic and saut\u00e9 the rest in olive oil over medium heat. Then add the red onion followed by the bell pepper, eggplant and zucchini. Finish by adding tomato, reserving 1 ounce, tomato paste and the dry thyme.<\/p>\n
5. Season the tuna loin with salt and white pepper and coat with crushed macadamia nuts. Pan sear under medium heat until golden brown on all sides.<\/p>\n
6. Use the Macadamia nuts that were set aside and toast them in a saut\u00e9 pan under medium heat. Add the reserved tomato and capers and season with salt and white pepper.<\/p>\n
7. Saut\u00e9 the spinach in olive oil under medium heat with reserved garlic and season with salt and white pepper. Squeeze the spinach after saut\u00e9ing to remove as much liquid as possible.<\/p>\n
8. For the sauce, cut the white onion and ginger into a small dice and saut\u00e9. When onion turns translucent or clear, add mirin and let reduce until almost dry. Next add the coconut milk, heavy cream and reduce until sauce coats the back of a spoon.<\/p>\n
9. Remove from heat and whip in the whole butter. Season with salt and white pepper then strain through a fine holed strainer.<\/p>\n
10. For the balsamic reduction, reduce the balsamic vinegar with 4 ounces of sugar until large bubbles start to form. Remove from heat and let cool.<\/p>\n
FOR PLATING<\/p>\n
In a ring mold place the cooked spinach down the middle of the plate and on each side of the spinach, place the cooked vegetables. Next place the two pieces of tuna on top of the vegetables. Remove the ring mold. Spoon the sauce around the vegetables and place the Macadamia nuts, caper and tomato mixture in three small piles on the plate. Garnish with rice noodles fired, basil leaves, green onions, and balsamic reduction.<\/p>\n","protected":false},"excerpt":{"rendered":"
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