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prep time: 20 minutes
cook time: 15 minutes, serves 12 24 toasted brioche rounds 12 Tbsp. ginger remoulade, (recipe below) 24 1 oz. seared ahi tuna medallions Blackening spice, to taste 1 1/2 cups fresh papaya relish, (recipe below) 1. Create rounds with brioche. 2. Season the ahi tuna medallions with blackening spice and sear over high heat to set the spice, leaving the tuna rare inside. 3. Cool the tuna, and slice into 1 oz. medallions on the bias. 4. Place 1 1/2 tsp. remoulade on each brioche and cover with the tuna medallion. Top with fresh papaya salsa and serve. Ginger Remoulade 2 Tbsp. butter, melted 1 tsp. fresh garlic, diced fine 1/4 cup fresh ginger, minced 1 cup mayonnaise Juice from 1 lemon 1/2 tsp. paprika 1. Melt the butter in a sauté pan. Add the garlic and ginger and sauté briefly until garlic and ginger lose their raw appearance. Remove from heat and place in a mixing bowl. 2. Add the paprika, lemon juice, and mayonnaise and stir to combine. Papaya Relish prep time: 10 minutes yields 1 1/4 cups 1/2 cup fresh papaya, diced 1/4 cup + 2 Tbsp. fresh cucumber, diced 2 Tbsp. red onion, diced 1/4 cup + 2 Tbsp. roma tomatoes, diced 2 Tbsp. fresh cilantro leaves,minced Juice from 1/2 lime Finely dice the vegetables and toss in a mixing bowl with cilantro and lime juice. Use immediately or keep refrigerated. |
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