Ahi Tuna, Mango Puree, Thai Papaya Salad, Togarashi
Recipe by Chef Spencer Ivankoe
Ahi Tuna
Ingredients
1 lb ahi grade tuna
1/2 cup togarashi spice blend
2 tbsp vegetable oil
Salt
Instructions
Cut your tuna into logs. Pour togarashi spice blend on to a plate
Coat all 4 sides of the tuna
Heat a medium sauté pan and add 2 tbsp of vegetable oil
Place tuna into the pan and cook for 10 seconds on each side
Let tuna cool on tray before slicing.
Thai Papaya Salad
Ingredients
1 large papaya (peeled)
1 medium jicama (peeled)
2 tbsp fish sauce
1 tbsp tamarind paste
1 large lime (juiced)
2 Thai chili peppers
3 tbsp palm sugar
1/2 cup peanuts (chopped)
Pinch of salt
Instructions
Peel all the ingredients in this dish
Julienne the papaya, jicama, and thai chili peppers
Put all of them in a large mixing bowl
In a separate bowl combine the palm sugar, fish sauce, lime juice, and tamarind paste and mix
Place bowl in microwave for 20 seconds until the sugar is completely dissolved
Slowly drizzle the liquid into the bowl with papaya, jicama, and thai chili peppers and mix
Toss in chopped peanuts and punch of salt
Mango Puree
Ingredients
1 large mango (peeled)
1/2 cup water
Pinch of salt
Squeeze bottle
Instructions
Peel and chop the mango
Add mango and water to a blender
On slow to medium speed, blend until smooth, and season with a pinch of salt
Pour carefully into a squeeze bottle
Garnish
Ingredients
Seared Tuna
Papaya, Jicama, Chili Salad
Mango Puree
Nasturtium Leaves