Name: Ribbons of Tuna with Ginger Marinade
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: One 4-inch square, 1-inch-thick piece sushi-grade tuna; 2½ tablespoons extra virgin olive oil; ¼ cup champagne or other wine vinegar; ¼ cup soy sauce; ½ cup grape seed, corn, or other neutral oil; 2 shallots, minced; 2 tablespoons sugar; 1 whole allspice berry; 1 whole clove; ¾ teaspoon fennel seeds; 1 small piece mace or nutmeg, cracked; 1½ dried chipotle peppers, stemmed and seeded; 1 dried ancho chile, stemmed and seeded; ⅛ ounce kaffir lime leaves, roughly chopped; 1 whole star anise; 1 fresh red Thai chile, seeded and minced; 2 tablespoons fresh lime juice; ½ teaspoon salt; ½ cinnamon stick; ½ cup peeled and chopped fresh ginger; 2 tablespoons extra virgin olive oil; ½ small icicle radish, stemmed, peeled, and cut into ¼-inch slices; 1 ripe avocado, seeded, peeled, and diced; 1 teaspoon fresh lime juice; 4 small red bunch radishes, stemmed, scrubbed, and cut into ¼-inch slices; ½ small daikon radish, stemmed, peeled, and cut into ¼-inch slices; Salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Did you ever think you’d see the day when tuna imitated pasta? Here, the wonderful taste and texture of tuna cut into linguine-like strands is sauced by a refreshing ginger marinade. The natural spiciness of radishes is heightened by the addition of homemade chili oil and tempered by cool avocado. The explosion of flavors in your mouth is really exciting; people love this.