Cooking with Tea

Tea-Smoked Tuna

Executive Chef Antonio Cardoso's seared tuna alternates between sweet, smokey and citrusy. A glassy base of Tangerine Rooibos tea gelée is topped with evenly sliced tea-smoked tuna and a yuzu mayonnaise.

Take a bite of his Tangerine Rooibos smoked tuna alongside sweet yellow watermelon for a perfect pairing of sweet and savory.

Executive Chef Antonio Cardoso inspires a clean and smokey tangerine palate with this seared tuna, citrus, and refreshing yellow watermelon arrangement. Tea-smoked tuna alternates with sweet, ripe melon, and finisheded with a citrusy yuzu mayo and lemongrass foam.

Tie the bow with a touch of green micro herbs – that’s preTEA perfect!

Tea-Smoked Tuna with Tangerine Rooibos Gelée

INGREDIENTS

1 Tangerine Rooibos Gelée (See Recipe Below)
5 oz. Yellow Watermelon
1 Tea-Smoked and Seared Tuna Loin
Yuzu Mayonnaise
Lemongrass Foam
Micro Herbs

STEPS

In a rectangular plate place the tea gelée.
Cut watermelon into a perfect square - 2 in. on either side - to match the size of the seared tuna.
Slice watermelon into ½ inch slices. Slice tuna into ½ in. slices.
Alternate tuna and watermelon, placing slices along tea gelée.
Top with lemongrass foam, garnish of micro herbs, and add small dots of Yuzu mayonnaise. Serve cold.

Rooibos Tea Gelée

INGREDIENTS

2 oz. Tealeaves Tangerine Rooibos
2 cups Water
3 oz. Gelatin Sheets

STEPS

Brew tea with water and let steep.
Add gelatin leaves and agave syrup.
Place tea in shallow sheet pan & refrigerate, when cold and solidified cut in rectangular strips.

Tea-Smoked and Seared Tuna

INGREDIENTS

5 oz. Tuna Loin (Sushi Grade)
TEALEAVES Tangerine Rooibos

STEPS

Cut tuna loin into a perfect square - 2 in. on either side.
Place tuna in perforated pan and smoke tuna with tea (a smoking gun can be used).
Remove tuna from perforated pan, and quickly pan sear to get a perfect rare temperature inside.