Serves: 4
Ingredients:
28 oz. Ahi Tuna
10 oz. Wasabi Peas, Crushed
6 oz. Panko
6 Tbs. Crème Fraîche
2 Tbs. Soy Sauce
1 tsp. Wasabi Powder
2 c. Jasmine Rice
1-2 oz. Pickled Ginger
Salt and White Pepper
Procedure:
Make rice per package directions. Crush wasabi peas in a food processor. Add
panko to wasabi pea mixture. Cut tuna into 7 oz portions. Mix crème fraîche,
wasabi powder, and soy sauce together and hold for later use. Once rice is
nearly done, season tuna (salt and white pepper), and dredge thoroughly in
wasabi pea mixture. Heat a Teflon pan over medium heat, add oil to pan and
sear tuna lightly on both sides, allow to rest 1 minute. Place rice on plate, slice
tuna in half and lean onto rice, garnish with crème fraîche sauce and pickled
ginger.
Ingredients:
28 oz. Ahi Tuna
10 oz. Wasabi Peas, Crushed
6 oz. Panko
6 Tbs. Crème Fraîche
2 Tbs. Soy Sauce
1 tsp. Wasabi Powder
2 c. Jasmine Rice
1-2 oz. Pickled Ginger
Salt and White Pepper
Procedure:
Make rice per package directions. Crush wasabi peas in a food processor. Add
panko to wasabi pea mixture. Cut tuna into 7 oz portions. Mix crème fraîche,
wasabi powder, and soy sauce together and hold for later use. Once rice is
nearly done, season tuna (salt and white pepper), and dredge thoroughly in
wasabi pea mixture. Heat a Teflon pan over medium heat, add oil to pan and
sear tuna lightly on both sides, allow to rest 1 minute. Place rice on plate, slice
tuna in half and lean onto rice, garnish with crème fraîche sauce and pickled
ginger.
Type: Authentic Recipe
Author: Hyatt Regency
Restaurant: Hyatt Regency, 1 Grand Cypress Boulevard, Orlando, FL, USA
Source: http://www.thehyatteditor.com/images/editor/siteImages/images/hotels/vista/Recipe_Card-WasabiCrustedTuna.pdf