Marinated Big Eye Tuna with Jalapeno Jelly
Tuna & Mache
8 oz Big Eye Tuna (2oz per guest)
3 oz Mache (clean and dry)
Jicama & Asian Pear Salad
1 Jicama (brunoise)
1 Asian pear (grated)
1 Lemon (just the juice of one lemon)
Method: Toss all ingredients in small bowl and set aside.
8 Red radishes (sliced thin and put in large glass bowl)
1 c Red wine vinegar
1 T Fennel seed
1 T Corriander seed
1 T Sugar
½ c Water
Place all ingredients (except radishes) in sauce pan and bring to boil. Remove from heat and pour liquid over radishes. Let sit for one hour.
Jalapeno & Celery Jelly
1 large Jalapeno
4 stalks Celery
5 sheets Gelatin
Juice the jalapeno and celery together (should average out to be just over one cup, approximately 250mL).
Add gelatin sheets to the juice and let set in refrigerator until firm.
Lay the slices of tuna across the center of each plate.
Spoon the j?cama and Asian pear mixture on top of the tuna.
Add the jalapeno-celery jelly sparingly.
Top with fresh mache and garnish with the pickled radishes.
Salt & pepper to taste.
Serves 4 portions
Alpana Singh's Wine Recommendation:
2006 Valcantara Grenache, Spain - $10