2 hours OR LESS
Marukan Alburi Albacore Tuna with Pickled Beets
An exotic appetizer from Chef Brian Tsao.
Rice Vinegar Pickled Beets
Beets, Small, Sliced ¼” thick – 2 ea
Marukan® Genuine Brewed Rice Vinegar – 1 cup
Sugar – 1 cup
Water – ¼ cup
Salt – 1 Tbsp
Black Pepper to taste
One day before serving prepare the Pickled Beets and Relish.
Roast your Beets in an oven until fork tender, approximately 45min-1hr in a preheated 375 degree oven.
For best results add enough water to cover the surface of your roasting tray and cover tightly with aluminum foil.
Once your Beets are fork tender they are ready to be peeled and sliced, then reserve.
In a pot combine Marukan Rice Vinegar, Sugar, Water, Salt and Black Pepper. Warm until sugar and salt has dissolved.
Add your Beets into the warm pickling liquid and allow it to cool to room temperature, then place in refrigerator over night.
Pear & Chayote Relish
Pear, minced – 2 ea
Onion, small minced – ½ ea
Apple Cider -½ cup
Brown Sugar – 3 Tbsp
Marukan® Genuine Brewed Rice Vinegar – 3 Tbsp
Salt – 1 tsp
Chayote, small diced – 1 ea
In a small oiled pot cook your Pears and Onions over medium heat until fragrant, translucent and soft.
If your Pears and Onions get dry, add a little water to prevent burning but not enough to dull the flavor.
Add Apple Cider, Brown Sugar, Marukan Rice Vinegar, Cinnamon Stick and Salt; bring the mixture to a boil.
Once the mixture has come to a boil bring the heat down to a simmer and allow cooking for 45 minutes.
If your mixture gets dry add a couple teaspoons of water to prevent burning.
Remove and discard the Cinnamon Stick and blend your mixture smooth and allow to cool.
In a sauté pan with 1-2 teaspoons of oil, sauté your Chayote over high heat for approx 4 to 5 minutes. Be sure to lightly salt.
In a bowl, add your sautéed Chayote and Pear puree and mix until combined and reserve over night to allow all flavors to infuse.
Sake Crème Fraiche Dressing (The next day…)
Crème Fraiche – 5 Tbsp
Buttermilk – 2 fl oz
Sake – 1.5 fl oz
Salt – 2 tsp
Combine all your ingredients for your Sake Crème Fraiche Dressing in a bowl and mix until smooth, then reserve in a cool place.
Sushi Grade Albacore Tuna Saku – 10 oz.
Place your Albacore onto a sheet tray and lightly salt the top surface. Sear or “Aburi” the top surface of your fish with either a hand torch or your oven’s broiler. If you are using a hand torch, be mindful of the working surface the roasting tray rests on, it can burn.
If you are using your oven’s broiler, bring the roasting tray as close to the heat source as possible without burning your gloved hands.
It is essential to get some “charring” on your fish to reach maximum flavor, but not enough to be bitter.
Parsnip, peeled & sliced thin 1/16″ – 1 ea, best to use mandolin
In a sauté pan with just under ¼” of cooking oil on medium to high heat, pan fry your parsnips until crispy.
Do not add too many parsnips at one time because it will cool your oil. Salt immediately after removing from the pan.
Per plate, place 3 pieces of Pickled Beet and top with a piece of Aburi Albacore Tuna. Place 2/3 of a tablespoon of Pear & Chayote Relish over each piece of Albacore. Drizzle approx 1 to 2 teaspoons of Sake Crème Fraiche Dressing over the Relish.
Garnish with Parsnip Chips, add more for increased crispy texture.
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