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Estevan Moreno ha publicado una actualización
hace 7 semanas (editado)
Level:
Scoolinar
Pan seared marinaded Ahi Tuna with mango puree
This dish blends salty, sweet, sour, spice, and umami, a different take on the classic surf & turf. A simply complex dish that’s all in the finely tuned and balanced marinade, binding the fresh Ahi Tuna and garnish that is both visual and functional. The optional mango puree added slight bitter mostly sweet contrast to the marinade and tuna combo that’s well on its own, and can be served a number of ways. I used butter, rice vinegar, sesame oil, Chinese 5 spice, pepper, lemon, lemon liquor, white truffle oil, Braswell’s sweet bourbon glaze, red chili flakes, and rosemary. Light soy sauce added on top or served on side as dipping sauce, after cook and plate. With finely sliced jalapeño and chopped green onion as garnish. Marinade had a light consistency dark but translucent. #TechnicasChallenge!
Mercedes Delgado de Miguel, Beatriz Torija y3 others9 Comentarios-
Level:
Scoolinary Team
What a fantastic dish, Estevan! It’s clear that you didn’t just focus on balancing flavors but also played with textures and presentation. The touch of sweet bourbon glaze with red chili sounds like a bold contrast.
I’m really curious about the white tofu oil in the marinade,what were you aiming to bring out in the tuna’s profile with it?Thanks for sharing your process, it’s always great to see everything you keep exploring! 🫶🏻
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Scoolinar
@Sussan Estela Olaya with the white truffle oil i wanted to bring out a classic surf & turf in a different way, an umami profile mixed with the marinade.
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Level:
Scoolinary Team
@AeldarBeldar That sounds amazing, Estevan!
The combination of the umami from the white truffle oil with the marinade must have added exceptional depth to the dish. I love how you reinterpreted the surf & turf concept with a sophisticated and nuanced twist. It must have been a flavor explosion.
Thanks again for sharing with the community! 🙌🏻
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Scoolinar
@Sussan Estela Olaya Thank you:)
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Level:
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Pintaza
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Level:
Scoolinar
@Mercedes Delgado de Miguel Thank you :).
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Level:
Scoolinary Team
This dish is a perfect candidate for the #TecnicasChallenge! Just edit your post to add the hashtag, and you’re in. With marinade, searing, reduction, and glazing all in play, you’ve crafted a dish that’s as refined as it is bold. 🌊🔥
Your marinade sounds like a symphony of flavors! How did you find the balance between the Chinese 5 spice, bourbon glaze, and truffle oil? Each has such a distinct profile, yet your description makes it sound seamless.
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Level:
Scoolinar
@Sol Damiani for the marinade used a measuring cup and put 1/2 oz of Braswells sweet bourbon glaze. Then thinned it out with about 2tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lemon liquor, squeezed one lemon, 2 tbsp melted salted butter, and a dash of white truffle oil about 1 1/2 tsp to keep it from the front of flavor profile and more of an after taste following initial bite. Once emulsified, added 2 tsp Chinese 5 spice, 4 revolutions of pepper from electric grinder, several shakes of crushed red chili and stirred again until well incorporated. Once Ahi steaks were in glass pan, I fully coated with marinade then lightly sprinkled rosemary on each side. Then covered pan with plastic wrap and let marinate for about 10 to 15 min. Used butter to coat pan. Soy sauce is optional and best served as a dipping sauce, along with the mango puree either plated or separate. With knowledge and familiarity of flavors I could create such with inspiration and heart of the culinary craft. Thank you:).
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Level:
Scoolinary Team
@AeldarBeldar 👏Chapeau, my friend!
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