Tuna Carpaccio with Soy Mayo

“This is our signature dish,” says Jamie Knott, executive chef of the Saddle River Inn. “Basically, I took all the ingredients I like in a tartare and put a modern spin on them. The tuna is the easel, and I paint the picture with all the components.”

TUNA CARPACCIO WITH SOY CITRUS MAYO

Ingredients

For the carpaccio:

1 lb sushi-grade tuna, from the loin, skin off (available at better seafood markets and supermarket seafood
        departments)
Thinly sliced Jalapeños to taste (remove seeds if you want to temper the heat)
Bunch, micro cilantro
Handful of black and white sesame seeds, mixed together and toasted
1-2 avocados, cut into bite-size chunks
3-4 red radishes, cut into thin rounds.
1 jar togarashi (a Japanese mixed pepper, found at Asian markets)

For the soy citrus mayo:

5 grams orange zest (from half a medium orange)
5 grams lemon zest (from a full lemon)
2 lemons, whole, for juice
10 grams fresh peeled ginger, grated
20 grams soy sauce
10 grams red wine vinegar
175 grams mayonaisse
0.5 grams fresh ground black pepper
1 gram salt

Directions

1) Refrigerate the serving plates and the tuna.
2) Remove tuna from refrigerator. Keep it cold the whole time you are working on it Slice the tuna in 1 oz.
       pieces very thin on the bias. Note: Wear rubber gloves and wipe each plate clean with a wet cloth.
3) Remove serving plates from the refrigerator. Lay lay about 3 to 4 slices of tuna on each plate.
4) Cover the tuna slices on each plate with plastic wrap and very gently and evenly pound the slices thin
      with a wooden mallet.
5) Without removing the plastic wrap, press the bottom of a somewhat smaller plate onto the pounded tuna
       on each serving plate until it makes a circular indentation.
6) Remove the marking plate. Without disturbing the plastic wrap, use the tip of a very sharp knife to cut
       around the indentation, giving the tuna portion an even circular shape.
7) Leaving the plastic wrap on the tuna, return each serving plate to the refrigerator for HOW LONG.
8) To make the soy citrus mayo, combine all ingredients in a bowl and mix very well for two minutes.
9) Cover and store in the refrigerator.

To serve

10) Remove serving dishes from the refrigerator. Remove plastic wrap and season liberally
        with salt and togarashi
11) Drizzle each plate with olive oil and fresh-squeezed lemon juice
12) Drizzle about a tablespoon of soy citrus mayo on each plate
13) Lay 5 or more chunks of avocado around the tuna like numbers on a clock.
14) Lean a radish slice against each avocado chunk
15) Place 5-6 sprigs of micro cilantro around the tuna
16) Sprinkle the tuna with the toasted black and white sesame seeds.

 

Read more Eat & Drink, Recipe Box articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required
Required not shown
Required not shown