Tuna Wrapped in Mangetout -soy,lime, ginger vinaigrette and edible flowers
A great chic appetizer for a dinner party full of color
Makes 12 Servings
2 pounds of Ahi Tuna
Pinch of Sea Salt
a bunch of edible flowers (like marigolds)
a package of snow peas or mange tout
Ginger-Soy-Lime Vinaigrette
1 shallot
2 Tbls finely grated ginger
fresh ground pepper
1/4 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil
In a small bowl combine the finely diced shallot, ginger, pepper, soy sauce and lime juice. Use a hand immersion blender to mix (this is a nice restaurant trick that most restaurants use to get a perfect sauce).
Use a very sharp knife and cut the tuna into small 1 inch cubes. Season the tuna with salt and a bit of the sauce.
Heat a saute pan over high heat. Add the oil and when its is very hot sear the tuna on all sides, 30 secs per side to 1 minute per side. Add some lime juice to the pan and quickly shake the pan and stir around the pan deposits. Drizzle a bit more of the sauce over the tuna and quickly remove from the pan.
Boil the grape leaves or Kale leaves quickly for 3 minutes just to soften.
Meanwhile boil the mange tout or snowpeas in a bowl of salted water for a few minutes. Remove promptly.
Wrap the tuna with the snowpea and secure with a toothpick. Top with an edible flower et voila!
No comments:
Post a Comment