The raisin-ginger cream adds a delightful taste to this ahi tuna, served on a bed of fresh mushrooms.
Ahi Tuna with California Golden Raisin-Ginger Cream on Royal Trumpet Mushrooms
Servings
8 Servings
Ingredients
- 4 ounces California golden raisins
- 2 ounces garlic cloves peeled
- 8 ounces red jalapeños about 12 chiles
- 1/2 cup buttermilk
- 2 tablespoons candied ginger
- 2 teaspoons fresh lime juice
- 1 teaspoon salt
- 1 tablespoon sesame seed oil optional
- 2 cup 8-ounces mayonnaise
- 4 8-ounce sashimi grade tuna steaks, cut 1/2-inch thick
- Sea salt
- 12 Royal Trumpet mushrooms
- Coarse sea salt for garnish
- Micro cilantro or small cilantro leaves for garnish
Instructions
- Cream:
- Combine raisins and garlic in small saucepot. Cover with water. Bring to a boil and simmer until raisins are plump and garlic cloves are very tender. Drain and set aside.
- Char, peel and seed jalapeños.
- In food processor, combine raisins and garlic with jalapeños, mayonnaise, buttermilk, ginger, lime juice, salt and oil. Process until very smooth. Chill.
- Tuna Steaks:
- Lightly season tuna steaks with sea salt. Sear to rare (145°F) in very hot skillet.
- Cool to room temperature. Slice thin. Set aside.
- To serve: Slice mushrooms, lenthwise, 1/4-inch thick. Arrange slices of mushrooms in single layer on serving tray and arrange a slice of tuna on each. Top with a dollop of Golden Raisin-Ginger Cream and sprinkle with sea salt and cilantro leaves.
- Source: Chef Robert Del Grande and California Raisin Marketing Board
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