Tuna loin with black radish
Makes 4 servings
Ingredients
¼ pound grade-1 tuna loin
1 teaspoon extra-virgin olive oil
1 leaf nori seaweed, dried
1 tablespoon soy sauce
2 pinches cayenne pepper
1 black radish, about 5 inches long
3 passionfruits
1 teaspoon sugar powder
1 pinch espelette pepper
1 pinch sea salt
Directions
Cut tuna loin into 1-inch-by-1-inch cubes. Place cubes in a bowl with soy sauce, cayenne pepper, and olive oil and allow to marinate for 20 minutes. Cut each passionfruit in half. Using a spoon, dig out the insides and empty into a bowl, discarding seeds and pulp. Pour passionfruit into a saucepan and boil to reduce by half. Add sugar, then bring to a boil again and cook until the texture is thick, like a coulis. Strain with a chinois to remove any leftover seeds, and press well to extract all of the pulp. Add pinch of espelette pepper. Allow to cool.
Clean the radish and slice into 12 very thin rounds. Gently submerge slices in a bowl of ice water and let rest for five minutes. Meanwhile, julienne the nori.
Remove radish slices from ice water and gently pat dry with a paper towel. Arrange slices on a presentation platter and place the tuna on top of them. Pour passionfruit coulis over the tuna, sprinkle with sea salt, and top with nori. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 208 | ||
Calories from Fat: 24 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 34mg | 10 % | |
Sodium 398.6mg | 14 % | |
Potassium 1497.5mg | 39 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 9.1g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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