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Sunday Cooking with Chef Jon Ashton: Grilled Ahi Tuna and Tuna Poke

Crystal Endeavor’s Executive Chef David George joins guest Chef Jon Ashton for a special Crystal@Sea cooking demonstration on Sunday, October 31 at 3 p.m. EST premiering on Crystal’s Facebook Page. Together they prepare a guest favorite, Grilled Ahi Tuna and Tuna Poke, which is served in the ship’s Waterside Restaurant.

Chive Oil

2 1/2 tablespoons fresh chives

1/2 cup grape-seed oil

Salt to taste

Japanese Rice

2 cups sushi quality rice

2 1/2 cups water

Apple Cider Sauce

2 cups sparkling apple cider

1 cup apple cider vinegar

1/4 cup soy sauce

1/2 cup apple juice

1/2 cup sugar

1/4 cup unsalted butter, cubed

1 tablespoon cornstarch, dissolved in 2 tablespoons apple juice

Plating

Baby bok choy

Japanese mushrooms

Ahi Tuna & Tuna Poke

3 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons sesame oil

1 tablespoon fresh cilantro, sliced

1 tablespoon mint leaves, sliced

1 tablespoon green onions, sliced

1/2 tablespoon fresh ginger, grated

1 lime, zested

1 tablespoon wakame seaweed, sliced

4 (6-ounce) fresh ahi (yellowfin) tuna steaks

16 ounces ahi tuna, cut into 0.3-ounce cubes

Salt and pepper to taste

DIRECTIONS:

Chive Oil
Prepare pot with boiling water; blanch chives for a few seconds and refresh in ice bath. Remove from water and dry with a towel. In high-speed blender or food processor, blend chives and grape-seed oil and season with salt to taste. Strain through fine sieve and refrigerate until use.

Japanese Rice
Wash rice 3 times in sieve; shake off excess water. Use a rice cooker or add 2 1/2 cups water to a saucepan and bring to a simmer before covering with parchment paper cut to the same diameter as the saucepan. Let simmer or cook for 20 minutes.

Apple Cider Sauce
Combine all ingredients except butter and cornstarch in a saucepan and bring to a simmer; reduce by half. Add dissolved cornstarch and simmer for 1 minute longer. Remove from heat; slowly whisk in small butter cubes one at a time. Keep sauce warm; do not reheat.

Tuna Poke
Prepare dressing by combining soy sauce, lime juice and sesame oil in a mixing bowl. Add cilantro, mint, green onions, grated ginger, lime zest and wakame and toss to combine. Add tuna cubes and gently stir so as not to mash the tuna cubes. Let marinate; taste and adjust seasoning if needed.

Grilled Ahi Tuna
On a hot griddle, sear both sides of the tuna steaks; cook to desired temperature. Season with salt and pepper.

Finishing Plate
Ladle apple cider sauce onto the middle of pre-warmed plates; mold rice into squares and place on plates; slice tuna steaks in half and place on plates. Garnish with stir-fried baby bok choy, Japanese mushrooms and tuna poke. Sprinkle with toasted sesame seeds and few drops of chive oil.

Suggested Wine Pairing

Schloss Gobelsburg, Lamm Grüner Veltliner, Kamptal, Austria 2012

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