Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- 2 loaves Italian flat bread, sliced into 24 thin slices
- 1 (6 to 8 inches) fresh ahi tuna loin (#1 sushi grade if possible) with a small diameter
- 4 stalks lemongrass, chopped very fine (a coffee grinder will help)
- 4 Tablespoons coriander seeds
- 3 Tablespoons cracked black peppercorns
- 3 Tablespoons coarse sea salt
- 8 ounces peanut oil
- For Salsa:
- 10 to 12 firm ripe Roma tomatoes, cored and seeded, sliced thin
- 1 red onion, minced
- 1/2 bunch fresh cilantro, minced
- 1 bunch green onion, sliced thin
- 18 medium shiitake mushroom caps, stems removed, sliced thin
- 2 lemons, juiced
- Lemon zest, minced fine (from lemons above)
- 2 ounces light-tasting oil
- 2 ounces soy sauce
- 1 ounce sesame oil
- 2 teaspoons Szechwan peppercorns, ground fine
- Salt and black pepper to taste
In a pan large enough to fit the length of the tuna loin, heat the peanut oil till it begins to smoke. Sear all sides of the tuna loin to a golden brown. It should take approximately 2 to 3 minutes per side. Remove from pan and chill in the freezer for up to 2 hours or until it firms up. (Longer than 2 hours will freeze it throughout, and it will become hard to slice.)
Meanwhile lay out the sliced bread onto a pan and drizzle with a light tasting oil. Bake at 200 to 225 degrees F in an oven till crisp and dry.
Slice the loin of ahi tuna as thin as possible and arrange on a slice of toast. Top with a spoonful of salsa.
To make the salsa, combine tomatoes, red onions, cilantro, green onions, mushrooms, lemon juice, lemon zest, oil, soy sauce, sesame oil, peppercorns, salt, and pepper. Allow to marinate for a minimum of 30 minutes.
Yield: 6 to 8 servings
Recipe Source: Chef Arnold Eric Wong, EOS Restaurant & Wine Bar, San Francisco, California
Reprinted with permission.