Seared Yellow Fin Tuna, S’CHUAN sauce

recipe by Esther Sanchez, Executive Chef at Four Seasons, Punta Mita, Riviera Nayarit, Mexico

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Ingredients

Cauliflower Purée

• 1 lb. Cauliflower
• ½ cup Heavy Cream    
• 3 Tbs. Red Miso Paste
• 2 Tbs. Butter     

S'chuan Chili Sauce

• ½ cup Light Soy Sauce
• 2 Tbs. Ginger (chopped)
• 2 Tbs. Garlic (chopped)
• ⅓ cup Water
• 1 Tbs. Sugar
• ½ cup Sriracha
• ¼ cup Vegetable Oil
• 1 Tbs. Sichuan pepper powder
• 3 Tbs. Dark Soy Sauce
• Salt (to taste)

Tuna Tataki

• 180 gms.. Sashimi Grade Yellow Fin/Ahi Tuna
• 1 Tbs. Vegetable Oil

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Garnish

• ½  Red Onion (julienne)
• 1 cup Yellow Bell Pepper
• 1 cup  Green Beans

Preparation

Cauliflower Purée

In a pot with hot water, cook the cauliflower until soft.

In and other pot, boil the heavy cream, add the butter and red miso paste and when the butter is melted and the miso dissolved, turn off the heat and let it cool.

When cool blend with the cauliflower until you have a nice smooth purée.

S'chuan Chili Sauce

In a pan sauté the garlic and ginger in the olive oil until golden.

Mix the rest of the ingredients together and bring to the boil. Set aside. 

Tuna 

Season tuna with salt and pepper.

In a hot pan add a 1 Tbs. of vegetable oil and sear the tuna on each side for 1 minute.


Assembly

Cut the tuna in half diagonally.

Put the cauliflour purée on to the plate making a line on the bottom.

Add the garnish, and put 2 pieces of tuna on top.

Add a little dash of the Sichuan sauce.


Wine Match

Ott Grenache and Syrah

Chef Note: The freshness of the fresh fruits, and citrus aromas of this rosé wine, match the spiciness of the S'chuan sauce and the creamy texture of the purée.

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The renowned Tail of the Whale Island Green at Punta Mita, Riviera Nayarit, Mexico. Image courtesy Punta Mita.