Ahi Tuna Cru With Toasted Poppy Seeds
Recipe from Scott Cohen, Brasserie Pavil, San Antonio
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2 1/2 ounces yellowtail tuna
1/8 teaspoon toasted poppy seeds
5 paper thin slices red radish, approximately 1/16-inch
1 teaspoon white Tadashi soy sauce
2 sections Pulp of Texas ruby red grapefruit with juice
5 drops lime juice
5 drops extra virgin olive oil
1 pinch slivered scallion
Salt and pepper to taste
Cut a thinly sliced 2 1/2 ounce portion of the tuna with a very sharp, slicing knife. The eye of the tuna needs to be approximately 6-8 inches, and the slice should be 1/8 inch thick. Place on plate and drizzle 1 teaspoon white Tadashi soy over tuna. Add 5 drops lime juice and 5 drops extra virgin olive oil. Sprinkle 1/8 teaspoon toasted poppy seeds over tuna, and add sprinkle of fresh ground black pepper and kosher salt or sea salt. Arrange the 5 slices of red radish on the top in a circular pinwheel shape, and top with slivered scallion.