Ao Nori Crusted Tuna with Quinoa and Spicy Garlic Sauce - from Repast


FOR THE TUNA 2 pounds sushi grade tuna (about 5 ounces each) 1 cup of quinoa (with 2 cups water) 1 tablespoon fresh ginger, chopped 1 tablespoon fresh shallots, chopped 1 tablespoon Ao Nori (found at Asian markets) 1 tablespoon each white and black sesame seeds 1 cup fingerling potatoes 2 tablespoons sesame oil Micro greens for garnish (optional) FOR THE SPICY GARLIC SAUCE 3 tablespoons Japanese sake Juice and zest of one lemon 4 tablespoons soy sauce 1 tablespoon chili garlic sauce 1 teaspoon garlic, minced 1/2 teaspoon black pepper 3 tablespoons cornstarch


In A Saucepan On Medium, Heat Sake, Soy Sauce, Chili Garlic Sauce, Garlic And Pepper Until Boiling. Dissolve Cornstarch In 6 Tablespoons Of Water And Whisk In Quickly So No Lumps Form And Sauce Thickens. Set Aside. Put Chopped Ginger, Shallots And Quin

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