1. Thinly slice one leek from Tutti Frutti.
2. Saute up leek on medium/low heat in olive oil. Set aside when done.
3. Thinly slice 2 fennel bulbs from BD and squeeze with lemon juice.
4. Thinly slice daikon radish from Rainbow and squeeze with lemon from Eric's tree. Create a "salad" with the fennel and the radish on the plates.
5. Grate zest from one or two lemons.
6. Finely chop super thin scallions from B.D.
7. Slice hunk of tuna from Alicia at GeeWhataDeal into four 1" steaks. Smear with Red Barley Miso from Farmer and the Cook. Heat olive oil and once hot, put steaks on. Sear on one side (about 2 minutes and then sear less on the other).
8. To serve, put pieces of fish on top of the radish fennel salad. Scatter leeks, lemon zest and scallions on top. Along side, serve Tamari soy sauce, wasabi, pumpkin seeds. The fish did not need the condiments, but Eric prefers it like that.
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P.Lyn Middleton's Dishes
13 years ago
1 comment:
we have not eaten anything better than that ahi dish.
the entire recipe should be made in order to replicate crunch of vegetables, aromas, textures.
amazing kira
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