Checkerboard Tuna and
Hamachi with Orange Oil - Adapted from the Tetsuya cookbook
3 1/2 ounces tuna
3 1/2 ounces hamachi (yellowtail)
3/4 teaspoon ginger juice*
1/4 teaspoon orange oil*
1 drop grapeseed oil
Sea salt
*To make orange oil substitute, infuse grated orange zest into
grapeseed oil; to make ginger juice substitute, wrap grated
ginger in paper towel and squeeze out the juice.
Trim the fish into square blocks. Cut the fish into 1/4" thick
slices. Combine the ginger juice, orange and grapeseed oils
and mix well. Place the fish on serving plates in a
checkerboard pattern and spoon over the vinaigrette. Place a
few flakes of sea salt on top and serve. Serves 4 Wine
suggestions: Aromatic, medium-bodied white - 1999 Henschke
Gewürztraminer; 1998 Martinelli Gewürztraminer, Martinelli
Vineyard Select; 1998 Mann Gewürztraminer.
From Carole Kotkin of
The Wine News
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