Asian Fusion Surf N Turf

 

Tuna Tartare

-Avocado

-Pickled Ginger

-Spicy Aioli

-Ginger Miso Tuile Cone 

1 4 oz. Tuna Filet, Cut into small Cubes

1 Garlic Clove, Minced
1 Tbsp. Lemon Juice
1 Avocado, Cut into Small Cubes

Spicy Aioil (recipe below)

Pickled Ginger

Place tuna in small bowl. Thoroughly mix in the garlic and lemon juice. Place in refrigerator while preparing the aioli. Once the aioli has been prepared, place layers of tuna and avocado in preferred serving dish. Top with pickled ginger and aioli. 

For the Spicy Aioli

1/4 C. Mayonnaise 

1 Tsp. Sriracha
1 Tsp. Chili Sauce

Combine all ingredients. Mix well. Place in refrigerator until use.

Wasabi & Soy New York Strip

1 New York Strip Steak

1 Tbsp. Wasabi Paste
3 Tbsp. Soy Sauce

1 Garlic Clove, Minced

1 Tsp. Cracked Black Pepper
1 Tsp. Pink Himalayan Sea Salt (Ground)

1 Tbsp. Olive Oil

Preheat oven to 350 degrees. Mix together wasabi paste, soy sauce and garlic. Coat each side of the steak with mixture and top with salt and pepper. Heat olive oil in medium sized pan on high. Cook steak until beginning to brown, about 4 minutes per side. Place in oven for about 8 minutes for medium rare.

Edamame Puree 

1 C. Edamame beans

1 Tbsp. Wasabi Paste
1 Tsp. Soy Sauce

1 Garlic Clove

Pinch of Salt and Pepper

Place edamame beans in a small pot of boiling water for approximately 5 minutes. Drain and place in food processor with remaining ingredients. Process until smooth. Serve hot or chilled.

Fried Tofu