← Back to Search Results
Asian, Fusion
Ribbons of Tuna with Ginger Marinade

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Did you ever think you’d see the day when tuna imitated pasta? Here, the wonderful taste and texture of tuna cut into linguine-like strands is sauced by a refreshing ginger marinade. The natural spiciness of radishes is heightened by the addition of homemade chili oil and tempered by cool avocado. The explosion of fiavors in your mouth is really exciting; people love this.

Yield: 4 servings

Ingredients

Chili oil:

  • 1 dried ancho chile, stemmed and seeded
  • dried chipotle peppers, stemmed and seeded
  • 1 whole allspice berry
  • 1 whole clove
  • ¾ teaspoon fennel seeds
  • 1 small piece mace or nutmeg, cracked
  • 1 whole star anise
  • ½ cinnamon stick
  • ½ teaspoon salt
  • ½ cup grape seed, corn, or other neutral oil

Ginger marinade:

  • 2 tablespoons sugar
  • 1/8 ounce kefir lime leaves, roughly chopped
  • 2 tablespoons fresh lime juice
  • ½ cup peeled and chopped fresh ginger
  • 2½ tablespoons extra virgin olive oil
  • ¼ cup champagne or other wine vinegar
  • ¼ cup soy sauce

  • One 4-inch square, 1-inch-thick piece sushi-grade tuna
  • Salt
  • 1 fresh red Thai chile, seeded and minced
  • 2 shallots, minced
  • 2 tablespoons extra virgin olive oil
  • 1 ripe avocado, seeded, peeled, and diced
  • 1 teaspoon fresh lime juice
  • 4 small red bunch radishes, stemmed, scrubbed, and cut into ¼-inch slices
  • ½ small daikon radish, stemmed, peeled, and cut into ¼-inch slices
  • ½ small icicle radish, stemmed, peeled, and cut into ¼-inch slices

Directions

1. To make the oil: Put the chiles, allspice, clove, fennel, mace, anise, and cinnamon in a large dry skillet and set over medium heat. Cook, stirring occasionally, until fragrant and toasted, 2 minutes. Transfer the toasted ingredients to a blender or spice grinder with the salt and blend until finely ground.

2. Transfer the mixture to a small saucepan and cover with the oil. Set over medium-low heat until very warm, then remove from the heat and cool completely. Strain the oil through a fine-mesh sieve into a container and set aside at room temperature to use immediately, or cover and refrigerate until ready to use.

3. To make the marinade: Put the sugar, lime leaves, and lime juice in a small saucepan. Set over medium-high heat and bring to a boil, stirring occasionally. Remove from the heat and cool to room temperature, then strain the lime syrup through a fine-mesh sieve and set aside.

4. Put the ginger in a blender and blend, adding the olive oil in a slow, steady stream through the feed tube, until the mixture becomes a smooth purée. Transfer to a medium mixing bowl and stir in the vinegar, soy sauce, and reserved lime syrup and set aside.

5. Cut the tuna into strands lengthwise, ¼ inch thick, so that the cut pieces resemble thick linguine. Place in a bowl. Season lightly with salt, then gently toss with the chile, shallots, and 1 tablespoon of the olive oil. In a small bowl season the avocado lightly with salt, then toss gently with the lime juice and the remaining 1 tablespoon olive oil. Season the radishes lightly with salt, then toss gently with half the reserved chili oil.

6. Divide the avocado among four serving bowls and decoratively arrange half the radish slices, then half the tuna strands on top. Stack the remaining radishes and tuna on top, and spoon the ginger marinade around the dish and drizzle the remaining chili oil all around. Serve immediately.


© 2007 Jean-Georges Vongerichten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, 8 oz of tuna, and is based on 1/2 recipe for ginger marinade.

334kcal (17%)
34mg (3%)
19mg (32%)
21mcg RAE (1%)
603mg
47mg
17g
8g
4g
16g
17mg (6%)
1147mg (48%)
3g (17%)
23g (36%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
west-coast-cooking West Coast Cooking
by Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
nigella-express Nigella Express
by Nigella Lawson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?