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.
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
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1 Tangerine Rooibos Gelée (See Recipe Below)
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5 oz. Yellow Watermelon
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1 Tea-Smoked and Seared Tuna Loin
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Yuzu Mayonnaise
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Lemongrass Foam
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Micro Herbs
STEPS
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In a rectangular plate place the tea gelée.
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Cut watermelon into a perfect square - 2 in. on either side - to match the size of the seared tuna.
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Slice watermelon into ½ inch slices. Slice tuna into ½ in. slices.
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Alternate tuna and watermelon, placing slices along tea gelée.
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Top with lemongrass foam, garnish of micro herbs, and add small dots of Yuzu mayonnaise. Serve cold.
Rooibos Tea Gelée
INGREDIENTS
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2 oz. Tealeaves Tangerine Rooibos
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2 cups Water
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3 oz. Gelatin Sheets
STEPS
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Brew tea with water and let steep.
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Add gelatin leaves and agave syrup.
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Place tea in shallow sheet pan & refrigerate, when cold and solidified cut in rectangular strips.
Tea-Smoked and Seared Tuna
INGREDIENTS
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5 oz. Tuna Loin (Sushi Grade)
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TEALEAVES Tangerine Rooibos
STEPS
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Cut tuna loin into a perfect square - 2 in. on either side.
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Place tuna in perforated pan and smoke tuna with tea (a smoking gun can be used).
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Remove tuna from perforated pan, and quickly pan sear to get a perfect rare temperature inside.
Yuzu Mayonnaise
INGREDIENTS
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2 oz. Mayonnaise
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2 oz. Yuzu Juice
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2 oz. Sriracha
STEPS
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Combine yuzu, sriracha, and mayonnaise.
Lemongrass Foam
INGREDIENTS
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5 Lemongrass Stalks
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2 oz. Agave Syrup
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1 cup Fat Free Milk
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1 oz. Orange Zest
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3 g. Soy Lecithin
STEPS
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Infuse milk with lemongrass, and orange zest.
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Cool down and add soy lecithin.
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Bur mox, to create a foam, let sit.