Ahi Tuna Parfait With Two Caviars Recipes

AHI TUNA PARFAIT WITH WASABI TOBIKO VINAIGRETTE

Steps:

• In a chilled bowl, mix tuna, hot pepper sauce, chives, olive oil, salt and pepper together. Using a PVC mold or empty can, build a parfait alternating layers with tuna and tobiko, then tuna and caviar. Top with whipped cream and garnish with chive points. Drizzle plate with vinaigrette.
• Mix all together. Should not be emulsified but a broken vinaigrette. Check for seasoning.

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE

Steps:

• Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
• In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
• Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
• In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
• Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
• Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
• Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
• If available, press down with the bottom of a Worcestershire or Tabasco bottle.
• Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
• Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
• Whip the creme fraiche until thick, stiff peaks are formed.
• Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
• Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
• To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
• Garnish each parfait with one long chive spear placed at an angle over the parfait.

AHI TUNA AND PASTA WITH MUSHROOM BECHAMEL

Steps:

• Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
• Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
• Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
• While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
• Reheat the bechamel. Add the mushroom mixture and stir to combine.
• Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
• Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
• Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
• Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

SEARED TUNA WITH CAVIAR

Steps:

• Brush egg white on all sides of the tuna with a pastry brush.
• Mix the ground pepper and coriander and press the tuna into this mixture, using as much of it as necessary to cover each side and the ends.
• Heat a heavy saute pan and pour about half of the oil into the pan. Bring to the smoking point and carefully place the tuna in the pan. Sear each side until dark brown and crusty, adding more oil if needed to keep the tuna from sticking. Sear the ends as well. Each side should take about one to one and a half minutes. Remove the tuna and let it rest for at least 10 minutes before slicing.
• Using a very sharp knife, cut the tuna into one-half- to one-third-inch slices, allowing three slices per serving.
• Arrange the dressed salad greens on each of eight plates at 12 o'clock.
• In a semicircle, overlap three slices of tuna below the greens, with the top edges of tuna resting on the salad. At the base of each piece of tuna, place a dollop of the sauce.