This recipe is a signature dish of mine and one I’ve had lots of success and applause from over the years. It has a few steps to follow but is well worth the effort, enjoy!
1 cup Sugar
1 cup Soy Sauce
1 Tbsp Sweet Chili Sauce
3 med Onion , Chopped Rough
2 Stalk Lemongrass , Chopped Rough (if you can find it, if not leave out of recipe)
4 Tbsp Ginger , Chopped Rough
2 Tbsp Garlic , Chopped Rough
1 Lb Ahi Tuna , Cut Into 1 Square Rectangle 3 Long
1 Tbsp Lemon Juice , Freshly Squeezed
3 Cup Water
1/2 Cup Sesame Seed
1 Tbsp Pink Peppercorn , Cracked
1 Tbsp Green Peppercorn , Cracked
1 Tbsp Black Peppercorn , Cracked
1 Tbsp White Peppercorn , Cracked
1/4 Tsp White Pepper , Ground
2 Tbsp Ginger , Chopped Rough
1 Cup Heavy Cream
1 Ea Lemon (Juice) , Fresh Squeezed
1/2 Tsp Salt
3 Ea Shallot , Chopped Rough
1/2 Lb Unsalted Butter
2 Cup White Wine
1) Add all ingredients and mix well, making sure sugar is dissolved.
2) Cut Ahi into 1 1â„2 inch cube by about 4 inches long rectangle and place in marinade for at least 2 hours
Grind all peppercorns to coarse and mix with sesame seeds, set aside. (Hint, if you have an electric coffee grinder, clean it out well with a dry cloth and put all your peppercorns in and pulse till crushed)
1) This is a Beurre Blanc sauce and as such, technique, the way you prepare it, is even more important than the ingredients themselves.
2) In a stainless steel pot, add shallots, ginger, white wine and lemon juice. On medium heat, bring to simmer and reduce by half
3) When wine mixture has reduced, add cream and reduce that by 3â„4.
4) HINT: What you want in the pot is a thick mixture, not too dry, where all the liquid has evaporated but not too viscous or wet so that it is like water. You are looking for the consistency of a crÃ¨me anglaise.
5) This next step is very Important. Follow it correctly to succeed in mak- ing a beurre blanc or it result in a separated mess.
6) Add the butter slowly, about a Tablespoon at a time, stirring constantly with a whip in hand. After each addition of butter make sure to fully incorporate it before adding the next.
7) ALSO, make sure your heat is not on high or you will separate the sauce. Do not boil this sauce, at any time, or it will separate.
8) After all the butter has been added and you have a smooth conglomer- ate, pour sauce through a strainer and into a fresh pot.
9) Season with salt and pepper; adjust seasoning to your taste.
10) If done as instructed, you will have a stable and wonderful sauce, from which you can add innumerable other ingredients and fall in love with it as much as I have over the years.
11) Presentation: On a 7 inch plate:
12) Julienne jicama (or use mesclun leaves), place 2 Tbl at head of plate, top with chives & pickled ginger
13) Bottom half of place, ladle 3 oz of beurre blanc, slide it around so that it covers bottom half of plate.
14) Prepare kepap Manis (if available, an Indonesian style soy sauce, much thicker and sweeter) Mix 3 Tbl Kepap with 1 Tbl Soy sauce and mix. Place a line of Kepap through the middle of beurre blanc and with a knife, draw lines down to get a nice effect.
15) Heat saut pan, with sesame oil to smoking point and add the marinated tuna which has been coated in sesame-pepper mix.
16) Sear on all four sides till dark
17) Remove and cut into 6-7 pieces, tile them like a set of card set on a table, place the tiled tuna on top of the beurre blanc and serve immediately.Share