Food for thought
Tuna Tartare Elements Restaurant Sanctuary at Camelback Mountain, Paradise Valley, Arizona 4 Servings
INGREDIENTS 2 cups marinated cucumbers, peeled, julienned ½ cup kosher salt ½ cup Rice wine vinegar 2 cups Fresh Ahi Tuna, cleaned 1½ oz Pine nuts Salt and black pepper to taste 4 tsp Sesame seeds 4 oz Ginger vinaigrette 4 oz Wasabi oil 1 oz Sambal 4 Baked crostini Mixed greens for garnish GINGER VINAIGRETTE ¼ tsp Saffron threads 2 tbsp White wine, warmed 2 tsp + ½ cup Olive oil ½ cup Onion, diced 1-½ tbsp Fresh Ginger, grated 1 tbsp Garlic, minced 3 tbsp Lemon juice Salt and black pepper to taste 1-½ tbsp Cilantro, chopped WASABI OIL ¼ cup Spinach, blanched, heated 1 tbsp Wasabi, powder ¾ cup Olive oil, extra virgin BAKED CROSTINI 4 slices Baguette 1 oz Olive oil Salt and black pepper to taste
INSTRUCTIONS Roll cucumber pieces in a bowl of kosher salt and let soak for 5 minutes. Rinse. Place cucumber in another bowl and pour rice wine vinegar over the top. Refrigerate for approx. 1 hour. Slice tuna into small square pieces. Place tuna in a medium mixing bowl. Add cucumber, pine nuts, sesame seeds and ginger vinaigrette into the bowl of tuna. Gently mix together. Press each portion of mixture into a 3” ring mold to shape. GINGER VINAIGRETTE: Steep the saffron in the wine for about 15 minutes. Heat the 2 tsp. olive oil in a sauté pan over medium heat. Add the onion and cook until tender, about 10 minutes. Add the ginger and garlic and cook an additional 4-5 minutes. Stir in the saffron infusion and transfer to a blender. Add the lemon juice to the blender, and with the motor running, add the remaining ½ cup olive oil in a stream. Season to taste with salt and pepper and transfer to a bowl. Stir in the chopped cilantro. WASABI OIL: Combine spinach and wasabi in a blender. Start blender motor and slowly add olive oil. Blend until incorporated. BAKED CROSTINI: Drizzle each baguette with olive oil, salt and freshly ground black pepper. Bake in 350 degree oven for approx. 6 minutes.
