The Carrot and Wasabi Crusted Yellowfin Ingredients: 1 1/2 Carrots 10-15 Wasabi Peas 1/3 cup Sugar 1/2 cup Sake 3 tbsp Mirin 1/4 cup Soy Sauce 1 steak Yellowfin Tuna Reduce the Sake and Sugar together until it starts to turn to a syrup.

Add the mirin and soy sauce. Let cool. test link

In the meantime, peel and cut the carrots in a quick brunois, reserving the peelings.

Microwave for 30 minutes on low until they are dry.

Mash the peas and carrots in a mortar ...

...until the majority is finely cracked.

Trim the yellowfin tuna to a uniform size. Pat dry and dip the top and bottom in the teriyaki sauce, and then the peas and carrots.

Bring a pan with a few drops of peanut oil in it to almost smoking and sear each side of the tuna. Place the pan in a 500F oven and cook to desired temperature. I like really rare.

The Wok Flash Fried Vegetables Ingredients: 1/2 Carrot 1/2 Red Pepper 1/4 Leek Bottom 1 large Shitake Mushroom splash Rice Wine Vinegar pinch Sugar Peanut Oil Black/White Sesame Seeds Finely julienne all of the vegetables and pat dry.

Bring a wok up to a high and pour in enough peanut oil to cover the bottom. Sorry for the lack of pictures but this part is done in about 30 seconds and there is no time to take any. Once the peanut oil is almost smoking, toss in the vegetables. Immediately add the sugar and sesame seeds– tossing for about 25 seconds. Deglaze with a splash of vinegar, pour onto a plate.

Carrot-Ginger Nage Ingredients: 1 1/2 cups Carrot Scraps (coarsely diced) 1/2 root Ginger (coarsely diced) 1/4 cup Leek Scraps 1 tbsp Soy Sauce 1 tsp Red Chili Paste 2 cups Chicken Stock (dilute if too strong) 6-8 Sezchuan Peppercorns (toasted off) pinch Star Anise Combine the scraps, ginger, and chicken stock and bring to a boil. Boil for 30 minutes and add the remaining ingredients. Reduce for another 30 minutes.

Blitz in a blender until you have a chunky puree – you don’t want to fully puree it (you want to infuse the flavors but not thicken it). Strain through a fine mesh sieve – the final liquid should have the light consistency of broth.

Slice and plate the tuna in a shallow bowl. Pour the nage on the side of the bowl until it comes up about a 1/4 of the way up the tuna. Top with the wok-fried vegetables.

Close-up:

Now that you have learned how to make carrot and wasabi crusted yellowfin, please be sure to view these other seafood recipes.