Seared Ahi Tuna with Champagne® Mango Relish

Ingredients:

  • 6 - 8 oz. Ahi Tuna steaks
  • 10 tbs coarse ground black, white and pink peppercorns
Champagne® mango relish (yields 2 lbs.)
  • 12 oz Champagne® mango, peeled, seeded and diced into 1/4" cubes
  • 6 oz Roma tomato, diced
  • 4 oz celery, diced
  • 4 oz yellow bell pepper, dice
  • 4 oz cilantro leaves, roughly chopped
  • 4 oz red onion, finely diced
  • 2 oz extra virgin olive oil
  • Salt and pepper, to taste
  • Lime juice, to taste
6 Japanese hand rolls:
  • 24 oz Japanese short grain rice, cooked
  • 1/2 cup toasted black and with sesame seeds
  • 6 Nori sheets (seaweed)
  • Dark soy sauce
  • Sesame oil, to taste
  • Mirin, to taste
  • Rice wine vinegar, to taste

Instructions:

Serves 6

To prepare relish: Combine relish ingredients, toss with lime juice and olive oil and chill till ready to serve.

For the rolls: pat 4 oz of seasoned rice onto nori, roll into sushi roll, cut on the bias at three distinct lengths and coat rice ends with toasted sesame seeds.

Champagne mango, Wasabi, ginger coulee: 1 cup Champagne® mango juice, strained Wasabi, freshly grated to taste Dark soy sauce, to taste Fresh ginger, minced, to taste Salt and pepper, to taste

Simmer all ingredients, straining through china cap, reduce liquid until nice nappé and pour coulee into squeeze bottle for plating.

Ginger Crème Fraîche:

  • 1 cup crème fraîche
  • 4 tbs Ginger juice

Mix ingredients and place into squeeze bottle

Instructions:

Rub one side of tuna with extra virgin olive oil and crust one side of tuna steaks with freshly ground peppercorns. Pan sear tuna (rare, cold red center), crusted side first, then the opposite side, and then the edge of the steak and let rest briefly. Slice tuna and fan slices in an arc close to the center of the plate.

Place relish around the tuna on the bottom half of the plate. Place the three rice rolls behind the tuna at the top of the plate. Squeeze coulee at the bottom of the plate and garnish with ginger crème fraîche. Garnish with fresh wasabi and lemon zest.

This recipe was created for the Champagne® mango by New England Culinary Institute student, Alex Tung.

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