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Raw Tuna with Chili Oil Spiced Tapioca and South East Asian Infusion

3/4

cup

tapioca pearls

Kosher, salt

2

teaspoons

red chili oil

12

ounces sushi grade tuna

1 1/2

cups

young coconut water

1/2

cup

unsweetened coconut milk

1/4

cup

granulated sugar

1/2

cup

freshly squeezed lime juice

5

Kaffir lime leaves

1

small

green finger chili

1

stalk lemongrass

2

to 3 scallions, roots trimmed, outer layer removed

Twenty, 3/4-inch squares of roasted red pepper

20

diamonds of Asian pear, 1 inch long by 1/8 inch thick

1

Cook the tapioca in salted boiling water until tender, about 15 minutes. Strain and rinse under cold water. Transfer to a small bowl and mix with the chili oil. Set aside.

2

Cut the tuna into 2 inch slices, about 1/4 inch thick. Keep refrigerated.

3

Place four large pasta bowls in the refrigerator to chill.

4

Place the coconut water, coconut milk, sugar, lime juice, and 3/4 teaspoon salt in a saucepan. Tear the lime leaves and add to the pan. Slice the chili crosswise and add to the pan. Peel the outer layer from the lemongrass and bruise it along its length by hitting it with the dull side of a chef’s knife. Chop the lemongrass and it to the pot.

5

Prepare an ice bath.

6

Bring the mixture to a boil. Pour all of the mixture into a French press coffee maker and then press. Pour the liquid into a medium bowl and place in the ice bath. Alternatively, if making in advance, let the liquid cool to room temperature and keep refrigerated up to 2 days before using.

7

Arrange the slices of tuna in the chilled bowls. Spoon four or five small mounds of the tapioca around the tuna. Slice the scallions on the diagonal, about 1/8 inch thick, and sprinkle about 1 tablespoon over the ingredients in each bowl. Divide the peppers and Asian pears among the bowls. Pour about a 1/2 cup of the chilled coconut infusion in each of the bowls. Serve immediately.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (2.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 10 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

61.84

Calories From Fat (1%)

0.49

% Daily Value

Total Fat 0.06g

<1%

Saturated Fat 0.01g

<1%

Cholesterol 0mg

0%

Sodium 71.67mg

3%

Potassium 74.36mg

2%

Total Carbohydrates 16.45g

5%

Fiber 0.62g

2%

Sugar 12.99g

 

Protein 0.32g

<1%