Albacore tuna is best for this elegant appetizer. Serve with arugula dressed with walnut oil and candied peanuts dusted with Peri-Peri seasoning. Use tamari in place of soy sauce to make the dish gluten-free. - EJ
100ml Pomegranate Dark Balsamic Vinegar
1 tbsp. Gari (sushi ginger)
1 ½ tbsp. soy sauce
2 loins Albacore tuna
2 tbsp. Premium Extra-Virgin Olive Oil
1 tbsp. unsalted butter
Salt and pepper
1 ½ tbsp. wasabi
50 grams steamed and shelled edamame beans
1 tbsp. Roasted French Walnut Oil
1 tbsp. whipping cream
3 tbsp. sour cream
For the Pomegranate-Soy reduction:
Over medium heat, combine the pomegranate balsamic and the ginger and bring to a simmer. Add the soy sauce and let the mixture reduce by half.
For the tuna:
Heat a frying pan with olive oil over medium-high heat. Season the tuna with salt and pepper and sear on all sides, about 30 seconds a side. Add the butter and quickly baste the tuna for another 10-15 seconds. Remove the tuna to a cutting board and let rest for 5 minutes.
For the wasabi cream:
Combine the edamame and whipping cream in a food processor and blend until smooth. Add the sour cream, walnut oil and wasabi and blend again until smooth.
Cut the tuna into ½ inch slices starting on the wide end (cut the narrow end on a sharper angle). The fish should be bordering on rare. Spoon the wasabi cream onto a serving plate and place the sliced tuna on top. Drizzle with the balsamic reduction and serve.
Serves 6-8 as an appetizer.