Ginger, Garlic, "Dried, Pickled, and Fresh Thai Chili's", Lemon Grass, Chives, Tangelo, Yellowfin Tuna, Coconut Palm Sugar, White Sesame Seeds, Sweet & Tangy Soy Dipping Sauce, Pure Wasabi Powder, Black Pepper, Pickled Ginger, Rice Wine Vinegar, Black Sesame Seeds, Fish Sauce
I thought I'd make something from scratch here..."Thai Ginger Sauce". We have 120 gr of fresh Thai chili's for the brightness, 60 gr of pickled for the zing and 30 gr of dried for a hint of smoke.... You can see at the right of each pepper group the seeds which I scraped out of the pods. Thai sauce is notrious for seeds.....a few seeds don't bother me but I still think the "seeds" fare better in the dirt than in the dish...Also pictured is a halved Tangelo that was zested, 3 Garlic cloves diced, 40 gr of Ginger grated, and a 2" piece of Lemon Grass finely chopped,
Place all the chopped ingredients in a sauce pan. Pour 1 cup of water in, make a mark at that level on a wooden skewer. Add 3 more cups of water, Zest and juice from 1/2 a Tangelo. Bring the mix to a boil, then lower to a simmer and reduce until the 1 cup mark is achieved...set aside to cool. This is the same mix I would use if I were to woozie up a case or few bottles.......that is with and extra ingredient or two added........
Cut the Tuna into logs and place into a zip bag with 1 cup of Black and White Sesame Seeds, Black Pepper and a pinch of Salt. Place bag in the fridge for one hour...finish the sauce.
Strain the solids letting the liquids drain into a blender. Add 1 cup of Rice Vinegar, juice and zest from other half of the Tangelo , 1 tsp of Fish Sauce.........I also add a 1/4 tsp of each triple Rapid Xanthan and Tic Gum to Stabilize and suspend. If I were to add the Vinegar to the pan and reduce it would become syrupy and change the composition of the flavor. ....Blend the liquids adding the powders to the vortex. Blend for 2 minutes.
Add solids back to blender and pulse 10 times (1 sec intervals). Mix Wasabi Powder with water to form a loose paste.
Heres the final sauce..........Spicy Sweet with a Ginger-Lemon note...set sauces aside.
Heat a non stick pan to med/high...no oil. Set the Tuna in searing 3 minutes a side (4 sides). Remove Tuna from pan and slice 1/4" thick pieces.........plate up.
"Sesame Crusted Tuna" with Tangy Soy, Pickled Ginger, Wasabi and Thai Ginger Sauce for condiments, and a dusting of Chives and Sesame Seeds.....