- 2 ounces white pepper
- 2 ounces black pepper
- 2 ounces fennel seeds
- 2 ounces coriander seeds
- 2 ounces ground cumin
- 2 tuna fillets (8 ounces each)
- 4 egg yolks
- 1/4 bunch cilantro
- 1/4 bunch chives
- 1/4 bunch parsley
- 4 seeded jalapenos (wear plastic gloves when handling)
- 8 ounces mirin (rice vinegar)
- 12 ounces olive oil
- 3 roasted red peppers
- 1 cucumber, finely sliced
- Preheat the oven to 325 degrees F.
- Roast the white pepper, black pepper, fennel, and coriander for 15 minutes.
- Mix with the cumin and process all of the spices in a blender until finely ground.
- Coat the tuna well with the roasted spices, and pan sear until medium-rare. Set aside
- In a blender, make a jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 ounces of the mirin.
- Slowly add 6 ounces of oil to emulsify.
- In a blender, make a roasted pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 ounces of rice vinegar and the roasted red peppers.
- Emulsify with the remaining oil.
- Place the jalapeno vinaigrette and the roasted pepper vinaigrette on each half of the large platter.
- Slice the tuna and place on top of the vinaigrette’s. Garnish with the cucumber slices.
Since eggs are unpasturized, you may want to substitute a liquid pasturized egg product (like Egg Beaters). Once-quarter cup of liquid egg substitute is the equivalent of 1 whole egg.
- From the Menu of China Grill
- 404 Washington Avenue, Miami Beach
- CHEF: Christian Plotczyk
NUTRITION AT A GLANCE:
Per serving: 626 calories, 37 g protein, 57 g carbohydrates, 26 g fat, 4 g saturated fats, 137 mg sodium, 266 mg cholesterol, 21 g fiber