Seared Yellowfin Tuna: Featuring Mr. Frank’s Kitchen Seasonings

Recipe by Gerard Clinton, Executive Chef at Aspetuck Valley Country Club. Photo by Diana DeLucia.

​Serves: 6

Ingredients

Seared Yellowfin Tuna (Mr. Frank's Kitchen Tropical Sriracha Crust)

• 1 x 5-ounce Yellowfin Tuna Block (sushi-grade)
• 1 1/2 teaspoons Mr. Frank's Kitchen Tropical Sriracha Seasoning
• 1/2 teaspoon Sea Salt or Maldon Salt
• Neutral Oil (for searing, e.g., grapeseed or rice bran)

Homemade Furikake with Mr. Frank's Kitchen Garden Sriracha Seasoning
Yield: 1/2 cup

• 2 Tablespoons White Sesame Seeds (toasted)
• 2 Tablespoons Black Sesame Seeds (toasted)
• 1 sheet Nori (finely shredded or crushed)
• 1 teaspoon Mr. Frank’s Kitchen Garden Sriracha Seasoning
• 1/2 teaspoon Sugar
• 1/4 teaspoon Flaky Sea Salt

Mango-Passionfruit Coconut Espuma 
Yield: 1 quart

• 240 grams Mango Purée
• 80 grams Passionfruit Purée
• 160 grams Full-fat Coconut Milk
• 4 grams ProEspuma Cold (1% of total weight)
• 3 teaspoons Mr. Frank’s Kitchen Garden Sriracha Seasoning
• 2 teaspoons Lime Juice (freshly squeezed)
• 2 pinches Kosher Salt (to taste)
• 1 Tablespoon Agave

Compressed Summer Melon

• 1 ea. Summer Melon (cut into six cubes)
• 1 Tablespoon Mr. Frank’s Kitchen Original Seasoning

Sesame Kewpie

• 3 Tablespoons Kewpie Mayo
• 1 Tablespoon Toasted Sesame Oil

Ginger Soy Glaze

• 3 Tablespoons Soy Sauce
• 1 Tablespoon Honey
• 1 Tablespoon Ginger (grated)

​Preparation

Seared Yellowfin Tuna (with Mr. Frank’s Kitchen Tropical Sriracha Crust)
Pat the tuna dry and lightly coat with oil. Sprinkle Mr. Frank's Kitchen Tropical Sriracha Seasoning evenly on all sides. Add a pinch of sea salt. In a smoking-hot pan, sear each side for 5-7 seconds to form a crust while keeping the interior rare. Let the tuna rest for two minutes, then slice into clean ¼-inch slices.

Homemade Furikake (with Mr. Frank’s Kitchen Garden Sriracha Seasoning)
Toast the sesame seeds in a dry pan if not already toasted. Crush or finely shred the nori sheet into flakes. Mix all ingredients in a small bowl. Store in an airtight container. Chef Note: Use as a garnish with tuna, rice, or vegetable dishes.

Mango-Passionfruit Coconut Espuma
Combine all the ingredients in a high-speed blender and blend until entirely smooth. Strain the mixture through a fine mesh sieve or chinois to remove pulp or solids. Pour into a 1-quart (1 liter) iSi siphon—charge with one C2 0 cartridge, shaking well after each charge. Chill the siphon for at least 1 hour before serving to hydrate the ProEspuma fully. Chef Note: The mixture should be pourable, like light yogurt. Adjust acidity and sweetness as needed based on your fruit purées.

Compressed Summer Melon
Season the cubed melon with Mr. Frank's Kitchen Original Seasoning. Place it into a bag and compress it.

Sesame Kewpie
Mix both ingredients and place them in a squeeze bottle.

Ginger Soy Glaze
Mix all the ingredients to a smooth consistency. 

 Assembly 

In six decorative spoons, dispense the Espuma, and place the compressed melon on top. Layer the sliced tuna over the melon. Brush with the ginger soy glaze. Sprinkle each with Furikake. Place a dot of sesame aioli on top. 

Serve immediately.