-
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
You will need 1/2 c. celery juice.
-
3
Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan.
-
4
Place in freezer and refrigeratetill partially frzn.
-
5
Mash with a fork about every 20 min as it freezes.
-
6
Continue doing this till you have a granite consistency.
-
7
Tamari Reduction:Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.
-
8
Tuna Tataki:In a large frying pan heat 1 Tbsp.
-
9
of extra virgin olive oil.
-
10
Season outside of tuna loin with salt and freshly grnd white pepper.
-
11
Quickly sear outside of loin for 30 - 40 seconds on each side.
-
12
Remove from heat and allow to cold.
-
13
Tightly wrap with plastic wrap and chill till ready to use.
-
14
To Serve:Remove the plastic wrap from the tuna and cut into 1/2 inch thick slices.
-
15
Place 3 slices on a chilled plate and drizzle with lemon oil and remaining extra virgin olive oil.
-
16
Sprinkle with a little fleur de sel.
-
17
In a small bowl, mix shiso and diced celery with frzn vinaigrette.
-
18
Place a spoonful on tuna and top with salad.
-
19
Drizzle tamari reduction around and serve immediately.
