Healthy Dish

Carrot and Wasabi Crusted Yellowfin Tuna

Ingredients

sugar: 0.3 cup
sake: 0.5 cup
Mirin: 3 Tbsp
soy sauce: 0.3 cup
yellowfin tuna: 1 piece (steak)
wasabi peas: 15 piece
carrots: 2 piece
red pepper: 0.5 piece
leek bottom: 0.25 piece
shitake mushroom: 1 piece
rice wine vinegar: 0.5 tsp
sugar: 1 pinch
oil: 0.5 tsp (peanut oil)
sesame seeds: 1 tsp (black or white)
carrot scraps: 1.5 cup (coarsely diced)
ginger: 0.5 piece (coarsely diced)
leek scraps: 0.25 cup
red chili paste: 1 tsp
turkey stock: 2 cup (or chicken stock)
Sezchuan peppercorns: 7 piece (toasted off)
star anise: 1 pinch

Metric Conversion

Stages of cooking

Mix sugar and sake together and reduce to get the syrup.
Add the mirin and the soy sauce. Cool the ingredients down a bit.
Meanwhile, peel and cut the carrots. Don’t throw away the peels.
Cook in the microwave oven for about half an hour on low regime until they become dry. Now, mash the carrots with the peas.
The next step is trimming the yellowfin tuna until you get a nice piece of it. Pat dry the fish and dip the top of it and the bottom of it in the teriyaki sauce, carrots and peas.
Add a few drops of peanut oil into a pan and heat it well. Sear both sides of the fish. Then put the pan into the pre-heated to 260 C (500 F) oven and cook until it is ready.
Julienne the rest of the vegetables and pat dry them well.
Sprinkle a few tablespoons of peanut oil into a frying pan and heat it well. Toss in the vegetables you have cut. Quickly add sugar and sesame seeds. Fry for about 25-30 seconds, deglaze with a few drops of vinegar and pour onto the plate.
Mix ginger, the scraps and chicken stock in a bowl. Bring the ingredients to a boil and cook for about 30 minutes. Then add the remaining ingredients. Keep sautéing for about half an hour.
Blend the syrup you have just cooked to get the puree. Strain the puree well then. Slice the tuna now and put it in a shallow serving plate. Pour the syrup above and top with the wok-fried vegetables. Serve warm! Bon appétit!

History of the Carrot and Wasabi Crusted Yellowfin Tuna:

This recipe is an interesting blend of Japanese and Western flavors. The combination of sweet teriyaki sauce with spicy wasabi peas and carrots creates a unique taste experience that will delight any seafood lover.

Tips and Tricks for Carrot and Wasabi Crusted Yellowfin Tuna Recipe:

To make this dish really shine, it's important to use high-quality ingredients. Look for fresh, sushi-grade yellowfin tuna at your local fish market, and make sure your wasabi peas are crunchy and not stale. Using a microwave to dry out the carrots is a clever trick that adds texture and flavor to the crust. And don't skip the step of toasting the Szechuan peppercorns - it really brings out their unique aroma and flavor.

Tips for presenting the dish:

To make this dish look as good as it tastes, take care with the plating. A shallow, white serving dish will show off the vibrant colors of the vegetables and the yellowfin tuna. Arrange the wok-fried vegetables in an attractive pattern on the plate, then slice the tuna and fan it out on top. Pour the teriyaki and carrot puree over the top of the dish for a dramatic finish. Garnish with a sprinkle of sesame seeds and a few fresh herbs, and enjoy the admiring glances of your dinner guests!

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