Rare BC Albacore Tuna with Pear, Pine Nuts & Chili Oil
Appetizer Serves 8 – 12
4- 4 oz (4-115 gm) pieces of albacore tuna
1 clove garlic, minced
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) roasted sesame oil
½ tsp (2.5 ml) chili oil
2 Tbsp (30 ml) green onion, thinly sliced
1 tsp (5 ml) toasted sesame seeds
½ Bartlett or Asian pear, ripe, yet firm
2 Tbsp (30 ml) mayonnaise
1 Tbsp (15 ml) raw pine nuts
- Combine garlic, soy sauce, sugar, sesame oil and chili oil.
- Place sliced green onion into ice cold water.
- Rub the pieces of tuna with vegetable oil and salt on both sides liberally. Heat a heavy frying pan over high heat until just smoking. Place the tuna in the pan and sear until a brown crust forms. Brown both sides. Wrap tightly and refrigerate.
- Strain the soy mixture through a fine sieve, pressing down on the garlic to extract the flavor. Discard the garlic. Cover and refrigerate.
- Drain green onion and roll in a paper towel to dry.
- Core the pear and cut into ¼ inch cubes.
- Cut each 4 oz piece of tuna with the grain into 12 very thin slices and arrange the tuna in overlapping slices on a plate. Place 1 tsp of mayonnaise to one side of the tuna. Drizzle soy mixture over the tuna and sprinkle with the pear, pine nuts, sesame seeds and green onion. Serve immediately.
Tip: The tuna and soy mixture can be prepared up to 1 day in advance.
BC VQA WINE PAIRING: Red Rooster Gewurztraminer
Provided by KAREN BARNABY, Executive Chef of Fish House in Stanley Park, Vancouver, BC