Blanched Tuna with Early Summer Vegetables

Name: Blanched Tuna with Early Summer Vegetables
Cuisine: Japanese
Ingredients: 1 tablespoon komezu (rice vinegar); 1 tablespoon komezu (rice vinegar); ½ teaspoon Dijon mustard; 1 teaspoon honey; ¼ teaspoon yuzu-kosho (salt-cured green chile spiced yuzu paste) or ¼ teaspoon roasted, peeled, and minced jalapeño pepper; ¼ teaspoon yuzu-kosho (salt-cured green chile spiced yuzu paste) or ¼ teaspoon roasted, peeled, and minced jalapeño pepper; ¼ teaspoon yuzu-kosho (salt-cured green chile spiced yuzu paste) or ¼ teaspoon roasted, peeled, and minced jalapeño pepper; ¼ teaspoon yuzu-kosho (salt-cured green chile spiced yuzu paste) or ¼ teaspoon roasted, peeled, and minced jalapeño pepper; 1 tablespoon olive oil; Sea salt; 1 cup shelled fava beans or green peas; 1 cup shelled fava beans or green peas; 8 asparagus spears; 2 cups snow peas; 2 very small fennel bulbs (about ½ pound), cut into thin slices; ½ pound sushi maguro (tuna) (for information on shopping for sushi fish, and sushi tuna; ½ pound sushi maguro (tuna) (for information on shopping for sushi fish, and sushi tuna; ½ pound sushi maguro (tuna) (for information on shopping for sushi fish, and sushi tuna; ½ pound sushi maguro (tuna) (for information on shopping for sushi fish, and sushi tuna; 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce)

Shimofuri maguro no shoka yasai sarada

Preparation info

Makes
4
appetizer dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Here the shimofuri blanching technique, which I, is applied to bright red tuna, which is then cut into slices or cubes to produce a beautiful color contrast—the thin outside layer of the white cooked flesh against the uncooked bright red inner flesh. I serve this attractive tuna with early summer vegetables.

Ingredients

½ pound sushi maguro (tuna) (for information on shopping for sushi fish, and sushi tuna

Method

Cut the tuna into three 1-inch-square logs. Have a bowlful of cold water with ice cubes nearby. Bring a medium potful of water to a boil. Place the tuna logs on a large flat steel skimmer and lower them into the pot. Cook the tuna until the outside turns white, for only 10 seconds or so. Quickly transfer the tuna pieces to the cold water. Cool quickly, then remove the tuna immediately from the