Thai Seared Saku Tuna on Wasabi Pea Mango Chutney with Yuzu Crème Fraiche and Fried Chiffonade Sweet Potato
Yield: 4 servings
Submitted by Morten Wulff, Executive Chef, Green Island Country Club, Columbus, Ga.
Ingredients
1 lb. Saku block tuna loin
4 tbsp. Thai seasoning
chutney (see recipe below)
yuzu crème fraiche (see recipe below)
1 sweet potato, cut into thin julienne strips, fried until crisp, drained and seasoned
For the Saku Tuna:
• Cut tuna loin into four steaks. Coat with Thai seasoning.
• Sear the tuna in grapeseed oil, then set aside.
For the Chutney:
½ cup wasabi peas
3 tbsp. mango chutney
1/3 cup diced mango
2 tbsp. roasted red peppers, diced
Procedure:
• Chop the wasabi peas fine and combine with the rest of the ingredients.
For the Yuzu Crème Fraiche:
½ cup crème fraiche
2 tbsp. yuzu juice
to taste salt and white pepper
Procedure:
• Add the yuzu juice to the crème fraiche and season to taste. Put into a squeeze bottle.
To Plate:
• Slice tuna loin at an angle. Place on top of chutney.
• Decorate with crème fraiche and top with sweet potato.
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