Recipe by Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida, USA
• 6 ounces Tuna
• 1 Avocado
• 1 Orange (segmented)
• Cilantro Sprigs
• Olive Oil
• 8 ounces Florentine Mix ( available at Albert Uster Imports)
• 2 ounces Almonds (finely sliced)
• 2 ounces Cashews (finely chopped)
• Micro Salad
• 2 small Heirloom Tomatoes (peeled)
• 3 Orange Segments,
• 4 Cilantro Sprigs
• 2 ounces Radishes (julienne)
• 1 ounce Sesame Oil
• 1 ounce Sesame Seeds
• Lime Juice
• 6 Tablespoons Soy Sauce
• ¼ cup Mirin
• 2 Green Onions
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Minced Ginger
• 2 large Garlic Cloves
• 1 ounce Cornstarch
Slice the Tuna into 4-inch by 4-inch strips (about a ¼ inch thick)
Lay flat and add sliced avocado, orange segments, cilantro sprigs.
Roll-up into small cylinders.
Trim the ends and reserve for plating.
Mix all ingredients together and sprinkle the mixture onto a Silpat in a rectangle shape 2-inches by 5-inches long.
Bake at 350°F until golden brown.
Allow to cool until crisp. Set aside.
Mix ingredients together in a bowl and season with sesame oil and lime juice.
Mix all the ingredients into a saucepan.
While whisking, heat slightly on the stove until they thicken and then allow to cool for plating.
On a small coupe bowl (appetizer size) spread the tataki sauce on the bottom.
Lay the stuffed tuna roll on top of the tataki sauce.
Top the tuna with the almond tuile and garnish with 3 orange segments, sesame seeds, micro greens.
Place the two peeled heirloom tomatoes on either side on the tuna roll.
Garnish with sesame seeds.
Serve immediately after assembly.
Royal Poinciana Golf Club. Painting by Graeme W. Baxter. This painting took one month to paint. Baxter creates eight paintings a year.