2 hours OR LESS

Marukan Alburi Albacore Tuna with Pickled Beets

An exotic appetizer from Chef Brian Tsao.

2 hours
3 Servings
2
Beets, small, sliced 1/4" thick
1 Cup
Sugar
1/4 Cup
Water
1 Tbsp
Salt
To Taste
Black Pepper
2
Pears, minced
1/2
Onion, small, minced
1/2 Cup
Apple Cider
3 Tbsp
Brown Sugar
1
Cinnamon Stick
1 tsp
Salt
1
Chayote, small diced
5 Tbsp
Creme Fraiche
2 oz.
Buttermilk
1.5 oz.
Sake
2 tsp
Salt
10 oz.
Sushi Grade Albacore Tuna Saku
1
Parsnip, peeled & slicked thin 1/16" (best to use mandolin)
1/4"
Cooking Oil in sauté pan

INSTRUCTIONS

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

Cinnamon stick                                  

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.

Assembly

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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