SAMURAI SALAD. PHOTO: VIRGINIA MARSHALL
[FISH FOOD] TUNA TATAKI SALAD BY VINCE PAQUOT
Rumored to have been developed by a samurai in the nineteenth century, tataki is one of the first fusion dishes, combining the flavors of the East with techniques from the West. As the story goes, the samurai seared his catch after watching European visitors grilling their meat. The name tataki—Japanese for “pounded”—refers to the ginger paste with which the dish is prepared.
SEARED TUNA 6 ounces fresh sushi grade tuna
1/4 cup sesame seeds 1/8 cup poppy seeds 2 tablespoons oil 2 handfuls of spring greens
DRESSING
2 ounces balsamic vinegar 2 tablespoons honey 1 tablespoons tamari sauce
1 tablespoon fresh ginger paste
SALAD
1/2 cup finely diced pineapple
1/4 cup corn kernels (fresh or frozen)
1/4 cup finely diced red pepper
1/2 clove minced garlic 2 tablespoons sesame oil 1 teaspoon of sugar 1 tablespoon lemon juice Salt and pepper to taste Scallions or dill Grain mustard
Roast half of the sesame seeds on a sheet in the oven until dark brown. Combine with the remaining sesame and poppy seeds. Cut the tuna into long, square or triangular strips. This will make for a nicer presentation. Preheat oil in a frying pan. Coat the tuna in the seed mixture,
packing it on firmly. Sear the tuna in the pan at high heat, 30 sec- onds or less per side. The fish should be rare in the center with well seared sides. Chill in the refrigerator. To make the dressing, place all of the ingredients in a sauce pan and reduce till thick and syrupy. Set aside.
Briefly sauté the pineapple, corn, red peppers and garlic in sesa-
me oil. Sprinkle with sugar, add lemon juice, season to taste and chill. Thinly slice the tuna strips and arrange on a bed of greens. Drizzle with dressing and serve with the pineapple and corn chutney. Itadakimasu!
If yellowfin tuna ever take to the mighty Madawaska River, Chef Vince Paquot’s mirin and ponzu supplies will suffer terrible consequences.
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