Home

Private Chef Service

Catering

Menus

Recipes

Etiquette

Press

About

 
RARE TUNA WITH SPIKED TROPICAL SALAD
 
TUNA
1 lb. tuna, sushi quality
1 cup buttermilk
2 garlic cloves
½ cup of flour
Salt & pepper to taste
¼ cup olive oil for cooking

BEET SAUCE
1 small fresh beet
1 cup miso soup
1 garlic clove
The juice from 1 lime
The juice from 1 orange
Salt & pepper to taste
 
SPIKED TROPICAL SALAD
1small papaya, diced
3 oz Gooseberries (if available) (If not available use seedless green grapes)
3 oz sprouted chickpeas
2-3 tablespoons of finely chopped red onion
1 oz cilantro leaves
Salt and pepper to taste
Cayenne pepper to taste
½ oz vodka
1 oz Japanese seasoned rice vinegar

RICE:
1 cup sushi rice (medium grain)
Salt to taste
1 oz Japanese seasoned rice vinegar
PREPARATION:

TUNA:
Salt and pepper the tuna (in one piece) and press the garlic with a garlic press and rub on the tuna. Pour the buttermilk over the tuna, making sure the tuna is covered. Place in the refrigerator and let it marinate for at least 3 hours, better yet overnight. When you are ready to cook it, place flour in a plate, remove tuna from buttermilk marinade and cover with flour. Turn in the flour a few time and place in a hot non-stick skillet with some olive oil. Cook until light golden brown outside. Tuna should be rare, but if you don’t like it rare, cook it to your taste.

BEET SAUCE:
Peel beet and cut in small cubes. Place the cut beet in a cup of miso soup in a 1-quart pan. Cook beet over low heat about one hour until beet is soft. Once soft place the whole thing in a blender, add garlic, lime and orange juice. Blend for 30 seconds at high speed until smooth. Pass it through a strainer and set aside in a cup.

SPIKED TROPICAL SALAD:
Put sprouted chickpeas in a pan at high heat and toast them for two minutes. Add diced papaya, finely chopped red onion, gooseberries and cilantro leaves. Salt and pepper to taste, cayenne pepper to taste, then add the vinegar and vodka and toss everything together.

RICE:
Prepare the sushi rice in a rice cooker. Fork the rice once done and add the seasoned vinegar.

PRESENTATION:

Place some sushi rice on a large plate, slice the rare tuna (in 12 slices) and place about 3 slices on each plate against the rice. Drizzle the beet sauce for decoration on one side of the tuna and add about 3 tablespoons of the spiked salad on the other. Enjoy your food!

What is the difference between Private Chefs and Personal Chefs?

Chef Albrich "Al"

Special Recipes
.
Lobster Margarita
Rare Tuna with Spiked Tropical Salad
Buffalo Wellington




Shop Chef Albrich's Gourmet Products



 

Rare Tuna with Spiked Tropical Salad

 







 

Visit Chef Albrich "Al" at his new
B&B-Alluring View
in Jonas Ridge - Banner Elk NC

P. O. Box 545935, Miami, Florida 33154  Phone: 305.409.1212 or Linville, NC: 828.733.2718  E-mail: marketing@chefalbrich.com

Website designed by kuprian.com