Grab your best straw hat, and get ready to enjoy some delicious bluefin tuna, inspired by One Piece.
Ingredients
Sanji’s Tuna Saute Ingredients:
¼ Cup soy sauce
3 Tbsp sake
3 Tbsp mirin
1 ½ Tbsp honey
1-inch ginger, sliced or shaved
6-8 oz slab bluefin tuna loin
2 Tbsp neutral oil
Sweet Soy Caramelized Onion (see recipe below)
Seared Asparagus (see recipe below)
Paprika Tuile (see recipe below)
Herb Oil (see recipe below)
To ganish: white sesame seeds + finishing salt
Sweet Soy Caramelized Onions Ingredients:
1 Tbsp neutral oil
1 yellow onions, finely chopped
As needed water
1 Tbsp + 1 tsp soy sauce
2 tsp honey
2 tsp mirin
Seared Asparagus Ingredients:
3-5 asparagus stalks, trimmed
2 Tbsp vegetable oil
1 garlic, smashed
To taste kosher salt
To taste freshly ground black pepper
Paprika Tuile Ingredients:
Adapted from Roshel Patissierie
5 oz water
3 oz neutral oil
2 Tbsp all purpose flour
2 Tbsp almond meal
1 Tbsp sweet paprika
1 Tbsp hot paprika
Herb Oil Ingredients:
⅓ Cup basil leaves, packed
⅓ Cup parsley leaves + stems, packed
⅓ Cup chive stems, packed
½ Cup extra virgin olive oil
Pinch kosher salt
Method
Sanji’s Tuna Saute Tuna Method:
Combine the soy sauce, sake, mirin, honey, vinegar, and ginger in a medium bowl. Whisk to combine.
Pour the marinade into a resealable bag along with the bluefin tuna. Refrigerate the tuna for 30 minutes - 1 hour.
Add the oil to a large carbon steel skillet. Heat the oil until shimmering over medium-high heat.
Add the tuna to the oil and sear for 20-30 seconds on each side.
Allow the tuna to cool on a plate for 5 minutes before slicing and serving with Sweet Soy Caramelized Onion, Seared Asparagus, Paprika Tuile, and Herb Oil. Finally, garnish the dish with white sesame seeds and finishing salt.
Sweet Soy Caramelized Onions Method:
Heat the oil over medium heat in a medium skillet.
Add the onion to the skillet and cook until just beginning to brown. Deglaze the pan with 1 tablespoon of water, scraping up and dark pieces on the bottom of the pan.
Continue cooking the onions, adding water as necessary, until the onions have turns a rich golden brown, about 35-45 minutes.
Add the soy sauce, honey, and mirin to the skillet. Stir to combine and continue cooking the onions for another 1-2 minutes or until reduced and jammy.
Keep warm until ready to serve.
Seared Asparagus Method:
Add the asparagus to a large pot of boiling water, blanch for 2 minutes, then transfer the asparagus to an ice bath to cool for 1-2 minutes. Once cool, removed from the ice bath and pat dry with paper towels.
Add the vegetable oil to a large skillet. Heat over medium heat for 1-2 minutes.
Add the garlic and asparagus to the skillet and cook over medium heat for 1-2 minutes or until the asparagus just started to brown. Stir and/or toss the asparagus periodically.
Season to taste with salt and pepper.
Paprika Tuile Method:
Combine the water and oil in a medium bowl. Sift the flour, almond meal, and paprika into the water/oil mixture.
Whisk to thoroughly combine the ingredients, then rransfer the batter to a pourable vessel.
Heat a small nonstick pan over medium-low heat. Add 1-2 tablespoons of the batter to the skillet and cook until the tuile has turned crisp.
Reserve until ready to serve.
Herb Oil Method:
Blanch the herbs in boiling water for 15 seconds. Then, transfer the now bright green herbs to an ice bath to cool.
Strain and dry the herbs, then place them in the bowl of a food processor or a mortar. Add the oil and salt, then process or muddle until the mixture is partially pureed.
Place a coffee filter into a glass vessel with at least 2-inches of space between the filter and the bottom of the vessel. Pour the blended oil into the filter and let sit for 1 hour.
Keep refrigerated until ready to use, up to 1 month. Make sure to bring the oil to room temperature before using.