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> Tuna Loin With Black Radish and Passionfruit Coulis
¼ pound grade-1 tuna loin
1 teaspoon extra-virgin olive oil
1 leaf nori seaweed, dried
1 tablespoon soy sauce
2 pinches cayenne pepper
1 black radish, about 5 inches long
1 teaspoon sugar powder
1 pinch espelette pepper
1 pinch sea salt
- Cut tuna loin into 1-inch-by-1-inch cubes. Place cubes in a bowl with soy sauce, cayenne pepper, and olive oil and allow to marinate for 20 minutes. Cut each passionfruit in half. Using a spoon, dig out the insides and empty into a bowl, discarding seeds and pulp. Pour passionfruit into a saucepan and boil to reduce by half. Add sugar, then bring to a boil again and cook until the texture is thick, like a coulis. Strain with a chinois to remove any leftover seeds, and press well to extract all of the pulp. Add pinch of espelette pepper. Allow to cool.
- Clean the radish and slice into 12 very thin rounds. Gently submerge slices in a bowl of ice water and let rest for five minutes. Meanwhile, julienne the nori.
- Remove radish slices from ice water and gently pat dry with a paper towel. Arrange slices on a presentation platter and place the tuna on top of them. Pour passionfruit coulis over the tuna, sprinkle with sea salt, and top with nori. Serve immediately.
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