Tea-Smoked Tuna
COOKING WITH TEA
Tea-Smoked Tuna
Executive Chef Antonio Cardoso's seared tuna alternates between sweet, smokey and citrusy.
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
Servings: 1
Keywords:
- Prep Time: 0 mins
- Cook Time: 30 mins
- Total Time: 30 mins
Ingredients
Rooibos Tea Gelee
- 2 Oz. TEALEAVES Organic Vanilla Rooibos
- 2 Cups Water
- 3 Oz. Gelatin Sheets
Tea-Smoked and Seared Tuna
- 5 Oz. Tuna Loin (Sushi Grade)
- TEALEAVES Organic Vanilla Rooibos
Yuzu Mayonnaise
- 2 Oz. Mayonnaise
- 2 Oz. Yuzu Juice
- 2 Oz. Sriracha
Lemongrass Foam
- 5 Lemongrass Stalks
- 2 Oz. Agave Syrup
- 1 Cup Fat Free Milk
- 1 Oz. Orange Zest
- 3 Grams Soy Lecithin
Tea-Smoked Tuna with Vanilla Rooibos Gelée
- 1 Vanilla Rooibos Gelée (see recipe)
- 5 Oz. Yellow Watermelon
- 1 Tea-Smoked and Seared Tuna Loin (see recipe)
- Yuzu Mayonnaise (see recipe)
- Lemongrass Foam (see recipe)
- Micro Herbs
Instructions
Rooibos Tea Gelée
- 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
- 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.
Yuzu Mayonnaise
- Combine yuzu, sriracha, and mayonnaise.
Lemongrass Foam
- Infuse milk with lemongrass, and orange zest.
- Cool down and add soy lecithin.
- Bur mox, to create a foam, let sit.
Tea-Smoked Tuna with Tangerine Rooibos Gelée
- 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.
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