Albacore Tuna Tataki With A Frozen Celery Vinaigrette Recipe

1. 1

   Make celery juice by passing cleaned celery stalks through an electric juicer or possibly by pureeing celery in a food processor and draining the pulp through a cheesecloth-lined sieve to catch the juice.

2. 2

   You will need 1/2 c. celery juice.

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   Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan.

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   Place in freezer and refrigeratetill partially frzn.

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   Mash with a fork about every 20 min as it freezes.

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   Continue doing this till you have a granite consistency.

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   Tamari Reduction:Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.

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   Tuna Tataki:In a large frying pan heat 1 Tbsp.

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   of extra virgin olive oil.

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    Season outside of tuna loin with salt and freshly grnd white pepper.

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    Quickly sear outside of loin for 30 - 40 seconds on each side.

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    Remove from heat and allow to cold.

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    Tightly wrap with plastic wrap and chill till ready to use.

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    To Serve:Remove the plastic wrap from the tuna and cut into 1/2 inch thick slices.

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    Place 3 slices on a chilled plate and drizzle with lemon oil and remaining extra virgin olive oil.

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    Sprinkle with a little fleur de sel.

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    In a small bowl, mix shiso and diced celery with frzn vinaigrette.

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    Place a spoonful on tuna and top with salad.

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    Drizzle tamari reduction around and serve immediately.

* Per serving · 4 servings · Values may vary.