Name: Shaved Tuna, Chile Tapioca, Asian Pear, and Lime
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ cup diced roasted red bell pepper; ¼ cup sliced scallion greens; 2 lemongrass stalks, trimmed, smashed, and finely chopped; 1 tablespoon chili oil, preferably homemade; ¼ cup plus 2 tablespoons large tapioca pearls; 14 kaffir lime leaves, chopped; 1 dried ancho chile; 1½ cinnamon sticks; ¼ cup plus 2 tablespoons fresh lime juice; ¼ cup sugar; ¼ cup diced jicama; ½ teaspoon salt; ¼ cup coconut milk; ⅓ fresh green finger chile, chopped; 1 cup coconut juice, preferably Bangkok Market brand; ¼ cup diced Asian pear; 1 teaspoon salt, plus more to taste; 1 teaspoon whole cloves, cracked; 1 tablespoon sugar; One 10-ounce, ½-inch-thick piece sushi-grade tuna

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This playful dish of tiny orange rounds—actually tapioca cooked in an intense chile-spiced broth—might make you think you’re about to experience the salty burst of juice from salmon roe. The wonderfully intense chewy pearls are complemented by the subtle sweetness of tuna and the refreshing crunch of jicama and Asian pear.

Ingredients

Lime-Coconut Broth

1 cup coconut juice, preferably Bangkok Market brand
¼ cup coconut milk
⅓

Method

To make the broth: Put the coconut juice, coconut milk, chile, sugar, salt, and ¼ cup of the lime juice in a medium saucepan. Stir well and bring to a boil. Stir in the lemongrass and lime leaves, remove from the heat, and cool, uncovered.
When the mixture has c

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Ingredients

Lime-Coconut Broth

Method

Part of