INGREDIENTS:6 slices fresh tuna, about 3 oz. each
6 tsp. extra virgin olive oil
as needed, freshly ground black pepper
1 cup red beet top
1 cup upland cress
½ head fennel, thinly sliced
¼ cup Citrus Vinaigrette (recipe follows)
6 Tbsp. Soy-Ginger Drizzle (recipe follows)
Citrus Vinaigrette:
6 Tbsp. fresh lime juice
6 Tbsp. fresh orange juice
6 Tbsp. fresh lemon juice
2 Tbsp. rice vinegar
2 Tbsp. minced fresh ginger
1 medium clove fresh garlic, minced
5 Tbsp. extra virgin olive oil
to taste, salt and freshly ground pepper
Soy Ginger Drizzle:
1 cup soy sauce
2 cups chicken stock
2 limes, juice only
1 Tbsp. fresh ginger, minced
3 Tbsp. brown sugar DIRECTIONS:Wash greens and dry them thoroughly. Place in mixing bowl and set aside. Rub each side of tuna with extra virgin olive oil. Season with black pepper from the mill. Place a 10 inch x10 inch plastic film on a flat surface. Set a medallion on top and carefully lay another sheet of plastic film over it. With a meat mallet, gently flatten medallion, turning it slightly with each stroke to get a round, uniform piece approximately 1/16 inch thick. Repeat process for each medallion. Refrigerate medallions as you work.
Drizzle vinaigrette over greens. Toss to coat. Place equal portions in center of each of six well-chilled dinner plates. Remove tuna from refrigerator. One at a time, remove the top layer of plastic film and invert medallions over top of the greens. Carefully remove and discard around edges of plastic film. Drizzle soy ginger reduction around edge of each plate and serve immediately.
For Citrus Vinaigrette:
Combine lime, orange and lemon juices in a non-reactive saucepan. Bring juices to a boil and cook until 6 Tbsp. remain. Let cool. Place citrus reduction in a mixing bowl and whisk in remaining ingredients. Adjust seasoning by adding vinegar or salt to taste.
For Soy Ginger Drizzle:
In a medium saucepan, combine soy sauce, chicken stock, brown sugar, ginger and lime juice. Bring to a boil and slowly simmer over medium heat until mixture has reduced by three-fourths or is syrupy. Strain and cool. SERVINGS:6 servingsFrom:Master Chef Josef M. Huber
