16 oz sushi-quality tuna,cut in
-8-oz.,Slices
4 oz Dijon mustard
1 c seasoned bread crumbs
-seasonings follow
1 ds cumin
1 ds yellow mustard seed
2 cloves garlic,minced
1 ds fresh thyme
1 ds cayenne pepper
1 ds salt
1 ds black pepper
Prepare breadcrumbs in the usual manner, using the spices listed. Brush
the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over
the mustard. Cook the tuna to the desired degree of doneness, which is
preferably rare.
Serve with Red Pepper Nage:
Red Pepper Nage
3 red peppers,sliced
1 c dry vermouth
1/2 lb butter
salt,to taste
black pepper,to taste
fresh thyme,to taste
star anise,to taste
2 bay leaves
5 lb fish bones,washed & grilled
2 lg carrots,chopped
1 celery stalk,chopped
2 leeks,chopped
2 md onions,chopped
1 c white wine
STEP ONE: Prepare Fume–
Sweat fish bones for approximately 4 to 6 minutes. Then add all the
vegetables (except the red peppers) and sweat. Cover with water and 1
cup white wine. Add a bay leaf, some thyme and black pepper to your taste.
Simmer for 40 minutes and strain.
STEP TWO: Prepare the Red Pepper Nage–
Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce.
Cover with herbs and 1 quart of fume. Simmer for 15 to 20 minutes. Blend with
butter, then strain. Season to taste.
Be sure to pick up a nice bargain white wine or even a fine california red wine to compliment your meal. I suggest picking up one the 90 point best bargain wines under $20 at Wine.com.
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