Behind the Plate

Steve Boeger Executive Chef

Hendersonville (N.C.) Country Club

Once Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club, earned the trust of his members, he began to push the creative edge.

“The days of protein/starch/vegetable are fading,” says Boeger. “My members want healthier options that are more globally inspired. I’m especially proud of the Tuna-Pu ed Rice-Everything Furikake, because it represents a light, fresh and sustainable option.

“It’s an ‘umami bomb’ that serves as the perfect example of how building trust with your membership can lead to a really delicious plate of food,” Boeger says.

Tuna with Puffed Rice and Everything Furikake

INGREDIENTS FOR AHI TUNA: ½ cup low-sodium soy sauce 2 Tbsps. mirin 1 each small shallot, brunoise 2 stalks scallions, fi ne cut 3 cloves garlic, brunoise 1 tsp. grated ginger 1 tsp. sesame oil 1 tsp. red pepper fl akes 1 tsp. siracha sauce 1 lb. sushi-grade tuna

½ each avocado, reserve and add ½ juice of lime

PROCEDURE FOR AHI TUNA: 1. Combine soy sauce, mirin, shallot, scallions, garlic, ginger, sesame oil, red pepper fl akes, and sriracha sauce in a medium bowl. Whisk well.

Add tuna; sti r gently to coat with marinade. 2. Smash the avocado. Reserve.

They should be golden and full of fragrance, but be careful not to burn them. 3. Shred the nori sheets into smaller chunks. Mix shredded nori with the toasted sesame seeds, adding a litt le salt and sugar and the rest of the ingredients.

INGREDIENTS FOR PUFFED RICE CRACKER: ½ cup white rice 1.435 cups water As needed new fryer oil

PROCEDURE FOR PUFFED RICE CRACKER: 1. Cook rice unti l tender and blend into a cream. Spread the rice cream into sheets around 1.5 mm thick. Bake for 1 hour at 215°F. Break rice sheets into segments and deep fry. TO ASSEMBLE: 1. Use a 2¾-inch forming mold and place smashed avocado into the bott om of the mold on a chilled plate. 2. Add marinated tuna and conti nue to mold, being careful not to release marinade onto the plate. 3. Sprinkle Everything Furikake on top, while sti ll in the mold. 4. Remove mold carefully and add homemade herb oil (see recipe with the online version of this arti cle) to the bott om of the vessel. 5. Add the puff ed rice cracker and serve.

INGREDIENTS FOR EVERYTHING FURIKAKE: 3 tsps. sesame seeds 2 sheets nori 1 Tbsp. salt 1 Tbsp. sugar 1 Tbsp. dried onion 1 tsp. dried garlic 1 tsp. poppy seeds

PROCEDURE FOR FOR EVERYTHING FURIKAKE: 1. Using a grinder, gently grind the sesame seeds so they release their oil. 2. Toast the sesame seeds on a frying pan over very low heat for 10 minutes.