Coriander crusted tuna with coconut lemongrass cream and a watermelon/mango salad

For Tuna:
6 oz ahi tuna, center cut
½ C panko, crushed
2 t cilantro, chopped
1 t lime zest
½ t corander, toasted and ground
1 t red pepper flakes
½ t salt
¼ t white pepper
1 egg, beaten
½ C flour
1 C canola oil

For coconut cream:
1 t canola oil
1 C coconut milk
2 stalks lemongrass, cut in half lengthwise
2 cl garlic, minced into a paste
1 t lime zest
1 t ginger, minced into a paste
1 t fish sauce
½ t red pepper flakes
1 t soy sauce
¼ jalapeno, seeded
2 t lime juice
salt to taste

For watermelon salad:
¾ C watermelon, small dice
½ C mango, small dice
2 t cilantro, chopped
½ t jalapeno, chopped
1 t rice vinegar
1 t lime juice
salt to taste

Method:
For coconut cream: in a small sauce pan, add oil over medium heat. Add garlic, lemongrass and ginger and sauté until aromatic. Add coconut milk and allow to reduce until it thickens. Add all other ingredients, except cilantro and strain through a fine sieve. Fold cilantro into strained sauce, adjust seasoning with salt and lime juice.

For tuna: heat oil in a heavy bottomed sauce pan until it reaches 375 degrees. Make the tuna crust by combining all the ingredients except the flour and egg. To batter the fish, first dredge in the flour, then dip into the egg, then roll in the panko mixture until nicely coated. Drop into the oil and cook until golden brown on the outside, but still rare in the center, about a minute.

For the salad: Combine all ingredients and adjust seasoning.

To plate: Place a pool of sauce in the center of a plate, with a very sharp knife, slice tuna in 5 or 6 slices about ¼” thick and top with the watermelon salad.


sumber dari: www.ctv.ca