This is my version of a stellar dish my wife and I had at a local bistro, by the name of, “Foundry.” It’s not a copycat recipe by any means, I didn’t attempt to replicate the flavor. I did; however, use their dish as an inspiration to come up with this. I have to say though; if you use any of my recipes, or dishes, by all means this one and my spinach dip are the top two on my list of things you must try. I won’t get egotistical about my food often; but this one is sure to bring that out.
At its core it’s very simple, seared Ahi Tuna, cut in sliced and served over a wonton covered with Asian Slaw. Yes it’s that simple.
First thing to do is make the slaw. Ideally you want to make the slaw the morning you are cooking the dish or the night before. You want all the ingredients to have to marry and mature.
To make the dressing:
1 part olive oil
1 part soy sauce
1/2 part hoisin
1/2 part rice wine vinegar
1/3 part sesame oil
1 part honey
1 grail toe mashed or put through a garlic press
1/3 part grated ginger -more if you like
Salt
Pepper
Sirache and/or red chili flake to taste
To make the slaw you can cheat and get a pack of Asian salad from the grocery or you can make it using:
Equal parts green cabbage to purple cabbage
1/2 part kale
Carrots to taste
3-4 green onion
Handful of chopped parlay
Add the dressing to the slaw and set it in the fridge.
At service you’ll add some wonton strips and some almond slices to give it some more texture.
For the Tuna it is very simple. Rub the ahi steaks with some olive oil, then paint on the marinade with a brush, set them aside for a few minuted then dredge them in a mixture of half toasted sesame seeds and half raw sesame seeds.
Get a skillet nice and smoking hot, seer on one side for a minute, the other side for 45 seconds and all the perimeter for 15 seconds side.
That is it, we don’t want this cooked well done. We only want to sear it.
Take the tuna off the skillet and set it aside, spritz it with fresh lemon and let it rest for 5 minutes.
The marinade:
1 cup water
4 tablespoons brown sugar
2 tablespoon of soy
2 tablespoon of hoisin
Fresh ginger to taste (I go heavy on the ginger)
Black pepper, red pepper flake and sirache to taste
Set aside a cornstarch slurry for later – you’ll see why
To make the wonton, you just buy the wonton wrappers and fry them off on a pan. They take all if maybe 30 seconds to fry. Set them on a drying rack and immediately season them with some sea salt.
While the tuna is resting it’s time to make the garnish sauce.
Take the left over marinade and bring it to a boil in a sauce pan. Let it reduce down a bit and while it’s boiling add the cornstarch slurry while stirring. Once it thickens up, set in the freezer so that you can add it to a squirt bottle or set it aside to spoon over the dish.
Assemble it as shown:
Add a wonton, cover it with the slaw, then place one or two pieces of the sliced tuna ok top and add the reduced marinade as garnish
Enjoy, thank you for reading, following and cooking with me.