Tuna Crudo and Seared Halibut | Emeril Lagasse

For a refreshing summertime treat, try Emeril’s Tuna Crudo with a deliciously bright Sake-Yuzu Vinaigrette. If you’re still hungry, may we suggest sticking to the sake theme and pair the crudo with Emeril’s Seared Hailbut with a Sake and Kasu Marinade. The two dishes delighted Wetlands Sake founders Nan Wallis and Lindsey Brower on a recent episode of Emeril Cooks.
Tuna Crudo with a Sake-Yuzu Vinaigrette
9 each Gulf Yellowfin Tuna Loin or any sushi grade tuna - 1/8-inch slices
9 pieces Breakfast radish (sliced very thin on Japanese mandolin)
9 pieces Serrano Chili (just the narrow tips slices very thin on Japanese mandolin )
9 each Satsuma or Mandarin Orange Supremes (cleaned of all white pith and seeds)
5 each fresh Mint Leaves (stemmed and torn in half)
9 each fresh Cilantro Leaves (picked from stem)
9 pieces green Onion (green tops shaved very thin on a bias)
2 tablespoons Sake-Yuzu Vinaigrette (recipe below)
1/8 teaspoon togarashi Spice
1 teaspoon extra virgin olive oil
1/8 teaspoon coarse flakey Sea Salt (such as Maldon)
Sake-Yuzu vinaigrette:
1 tablespoon Yuzu Juice
2 tablespoons unfiltered Sake
2 tablespoons white Shoyu
1 tablespoon rice wine vinegar
1 teaspoon white miso Paste
1 teaspoon granulated sugar
¼ teaspoon grated fresh ginger (grated on micro plane)
1 tablespoon vegetable oil
Make the vinaigrette: In a small bowl, whisk all ingredients together except vegetable oil until miso and sugar dissolve. Slowly drizzle vegetable oil into the mixture while continuously whisking until emulsified.
To serve: Arrange tuna slices on a chilled platter or large round plate spacing them out so there is a little room between slices. Spoon 2 tablespoons of the vinaigrette evenly over the tuna slices.
Top each slice of tuna with 1 piece of shaved radish, 1 piece of shaved serrano chili and 1 citrus supreme. Scatter herbs and green onion evenly over the tuna slices. Sprinkle coarse sea salt and Togarashi spice evenly over tuna slices. Serve immediately.
Serves 3 to 4 people as an appetizer; 1/2 cup vinaigrette
Note: any unused vinaigrette may be stored in the refrigerator for up to several days.
Seared Halibut with a Sake & Kasu Marinade
2 cups Sake
4 tablespoons Kasu
2 tablespoons miso
1 tablespoon mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 1/2 to 2 pounds of halibut fillet, cut into 4 equal size portions
Canola or grapeseed oil, as needed
Add the sake to a small saucepot and bring to a boil over high heat. Reduce the heat to medium so that the sake remains at a heavy simmer and cook for 8 minutes to concentrate the flavor.
Add the kasu, mirin, soy, sugar, and miso to the sake and whisk to incorporate completely. Return to a simmer and cook until the kasu is completely tender and the marinade has reduced, about 10 minutes.
Transfer to a blender and process until perfectly smooth. Refrigerate until completely chilled.
Brush the halibut filets, with a thick layer of the marinade on all sides and wrap with plastic before marinating for 8-12 hours.
Wipe the excess marinade off the fish and season lightly with salt.
Sear in a pan over medium heat with just enough neutral oil to coat the bottom of the pan.
Flip the fish and finish in the oven at 350°F for 6 minutes, or just until the fish flakes easily. Serve over a bed of Sake Risotto.
Yield: 1 ½ to 2 cups marinade, enough for 4 to 6 portions of fish
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@troychristman5662]

I could eat that every day of the week, and twice on Sunday. Wonderful recipe, Chef.

[@KhwabonKiAwaz]

👍👍

[@LiveHappy-pr2qd]

😊🍴🍱FANTASTIC✨✨👏👏

[@robertmccreary4832]

That beautiful tuna I could eat that all day in Hawaii we call it Ahi tuna or Dice it in half inch cubes soyu sesame oil dice onions and chili pepper and green onions and thats my breakfast lunch and dinner !