Caribbean Recipes: Captain T’s Ahi Tuna Sashimi

CAPTAIN T’s AHI TUNA SASHIMIFrom Yacht ANASTASIA
CAPTAIN T’s AHI TUNA SASHIMIFrom Yacht ANASTASIA

Celebrate St. Patrick’s Day and March Madness with an innovative and delicious way to prepare tuna.

CAPTAIN T’s AHI TUNA SASHIMI
From Yacht ANASTASIA
Prep time: 30 minutes. Marinating time: up to 1 hour. Serves: 4

2lbs Fresh local caught Ahi tuna (4 people)
1 tsp. Sesame seeds
2 tsp. Sesame oil
1 tsp. water
Assorted fresh micro greens for plating
4 radishes, thinly sliced
1 Cucumber, thinly sliced
Coarse grind Salt &
Pepper to taste

Thinly slice tuna and portion for the number of people and place in a shallow dish. Wisk together the sesame oil, sesame seeds and water. Pour over tuna slices, marinate in the fridge.

HOMEMADE WASABI MAYONNAISE
Prep time: 15 minutes. Serves: 4

2 large egg yolks at room temperature
½ tsp. salt
2 Tbsp. cold water
1 tsp. whole grain mustard
2 Tbsp. lemon juice
Olive oil
2 tsp. wasabi powder
Pepper to taste

Using a food processor (kitchen aid, Vitamix, etc) remove the lid and add egg yolks, salt, cold water, whole grain mustard and lemon juice. Add the lid back on and blend on medium speed for 5-10 seconds just until combined. With the food processor still running, slowly add in the oil in a slow, steady stream until all has been added and the sauce is thicker, paler and more opaque – stop. Remove the lid, add in the wasabi powder; replace lid and mix to combine – set aside in the fridge until ready to use.

 

BALSAMIC PEARLS
Prep time: 10 minutes. Freezer time: 30 minutes. Serves: 4

2 cups canola oil
7 oz. balsamic vinegar
½ oz. powdered agar

Add oil to a tall container and place in the freezer for 30 minutes. Place balsamic in a saucepan and bring to a light simmer. Add the agar agar and whisk to combine. Bring the mixture to a boil then reduce to a simmer for 5 minutes. Remove from heat and rest another 5 minutes or until it reaches 130ºF. Add balsamic sauce to a injector or pearl maker device and remove oil from the freezer. Slowly drop the balsamic sauce into the oil, drop-by-drop until the liquid is finished. Using a slotted spoon, remove the pearls and store in a Mason jar container until ready to use.

TUNA SASHIMI & ASSEMBLY
Using a mandolin, thinly slice the radishes and cucumbers and gently fold all radishes and cucumbers in half, set aside

Once tuna has marinated, balsamic pearls and mayonnaise is all chilled – begin assembly.

Scoop 1 dollop of wasabi mayonnaise and place at one corner of each plate. Using a large soup spoon, gently press down in the center of the mayonnaise and swoosh the spoon to the other side of the plate – making a sauce design.

Taking the tuna, radishes and cucumbers alternating on each plate place on top of the wasabi mayonnaise. Using fresh micro greens and flowers add to the plate where needed. Add a dash of coarse salt and pepper. Serve and enjoy!

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK