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Sesame Tuna Loin Seared Blue, Lobster Gyoza, Tamari Miso, Shiitake Mushrooms & Sake Tobiko Emulsion
Ingredients
| * | 1 tsp. each chopped garlic, ginger and shallots |
| * | 8 oz. chopped lobster meat |
| * | Salt and freshly ground black pepper |
| * | 12 gyoza wrappers |
| * | 1 cup sake |
| * | 1/4 cup rice vinegar |
| * | 1/4 cup mirin |
| * | 1 tsp. pickled ginger |
| * | 1 tsp. bonito flakes |
| * | 1/4 cup heavy cream |
| * | 1/2 cup cold diced butter |
| * | 2 tbls. red tobiko |
| * | 1 cup shiitake mushroom caps |
| * | 1/4 cup tamari |
| * | 1 tbls. red miso |
| * | 4 (4-oz.) tuna loin steaks |
| * | 1/2 cup gomashio (seasoned toasted sesame seeds) |
| * | 1/4 cup chicken stock |
| * | 4 oz. wakame, reconstituted and shredded |
Instructions
| 1 | Saute chopped garlic, ginger and shallots. Add to well-minced lobster meat. Season and mix well. |
| 2 | Lay out gyoza wrappers on a dry surface. Place a teaspoon of lobster mix in the middle of each, brush edge with water and fold over to seal. |
| 3 | Combine sake, rice vinegar, mirin and pickled ginger in a sauce pot. Reduce until only a few tablespoons of liquid remains. Add bonito, swirl around for a second or two and pour through a fine striner into another pot. Add cream and reduce by half. Whisk in cold butter and stir in tobiko. |
| 4 | Saute mushrooms over medium heat until starting to soften. Add tamari and miso and slowly cook down until dry. |
| 5 | Coat tuna in gomashio. Sear for a minute on each side. |
| 6 | In another saute pan, heat some oil. Place gyoza in pan and allow to sear well. Add a little chicken stock, cover and steam for a minute. |
| 7 | Heat a little oil in a wok. Add wakame and stirfry for a minute just to heat through. |
| 8 | To serve, spoon mushroom mixture onto the center of 4 plates. Slice tuna into four slices and alternate layers of gyoza and tuna slices over mushrooms. Ladle sauce over and around. Garnish with stirfried wakame. |
Source
Chef Mark Giffin, Bish World Cuisine, Halifax, Nova Scotia, Canada