Tuesday, May 31, 2016

Spicy Tuna with Nori Chips (a quenelle plating technique)

YouTube Link: Spicy Tuna with Nori Chips
More Videos: Helen's Kitchen Channel

Recipe for 4-6 first course portions:

Spicy Tuna:
1 Lb tuna
1/4 - 1/3 cup mayo (or to taste)
sriracha hot sauce to taste
1 tsp soy sauce or to taste
2 scallions (white and pale green parts) finely minced

Tempura Batter:
142 g unbleached all-purpose flour (1 cup, scooped and leveled)
1 tsp Diamond Crystal Kosher salt (or 1/2 tsp table salt)
1.5 tsp baking powder
354 g ice-cold water (no ice cubes) (1.5 cups)
oil for frying

4 nori sheets cut into 1.5 inch squares
english cucumber for garnish
green parts of scallions for garnish


Joe Arak said...

Helen, This is glorious and easy! Can't wait to try it. I just saw a reference to beyond salmon.com this morning in 'edible pioneer valley' including an adaptation of your recipe for sushi rice. I'm going to try that too. Much thanks!

Helen Rennie said...

Hi Joe,

Thanks for letting me know about Edible Pioneer Valley. I am not sure where exactly Pioneer Valley is, but I am glad they are making sushi rice :)