Tuna Sashimi with Orange Glaze
Recipe
- Title:
- Tuna Sashimi with Orange Glaze
- Categories:
- Fish/sea, Japanese
- Yield:
- 4 servings
Ingredients
- 2
- Ripe plum tomatoes
- 1/4 c Vegetable oil
- 2 c Fresh orange juice
- 1 lb Fresh tuna;
- 2 tb Green peppercorns in water
- - in 1/4-in-thick slices
- - drained
- 2
- Oranges; peeled, in sections
- 1/2 ts Salt; or as desired
Directions
- CUT OFF TIP AND STEM of tomatoes; remove seeds and core.
- Slice tomatoes into flat slices; lay each slice flat.
- Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces.
- Reserve on a plate in refrigerator, covered.
- Chill 4 plates.
- In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt.
- Bring to boil and reduce until only 2/3 cup remains.
- The mixture should be thick and syrupy.
- Transfer liquid to bowl and cool to room temperature.
- When cool, beat in oil to make "glaze."
- If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice.
- To serve, spoon glaze onto plates.
- Arrange sliced fish on top.
- Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato.
Directions
- MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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