Poppy Encrusted Ahi Saku Tuna
1 tuna steak or any sushi grade fish
½ c poppy seeds
Sweet Soy Drizzle
Seaweed salad
Roll the fish in the poppy seeds.
In a smoking hot pan, sear each side of
the tuna seven to nine seconds or until
preferred doneness.
Remove the tuna from the hot pan and
slice into quarter-inch-thick pieces.
Plate with seaweed salad and Sweet Soy
Drizzle.
Sweet Soy Drizzle
1 c sugar
1 c low-sodium soy sauce
Combine ingredients and boil until sugar
is dissolved. Let cool.
Lobster and
Prawn Risotto
Lobster, prawn or any seafood
that is not in a shell
4 c aborrio or high gluten rice
1 qt vegetable or chicken stock
¼ c red cabbage, minced
2 scallions, cut thin
1 tsp fish sauce
¼ c parmigiano reggiano cheese, grated
½ lb unsalted butter
Kosher salt to taste
Bebeir or dried Turkish pepper
for garnish
Cook the seafood to your individual
liking.
To prepare the risotto, bring the stock to a
rapid simmer, then drop the temperature.
Heat the oil and melt the butter together
in a wide shallow pan on medium heat—
avoid browning the butter. The minced
garlic and shallot can be added here for
a boost in flavor.
Add the rice, and evenly cover the grains
with the oil/butter mixture in the pan.
Casually mix until 60-70 percent of the
grain itself is translucent. Add one ladle
of broth to the pan, stir and leave until
the broth is roughly 80 percent absorbed.
Continue this process until all of the stock
is absorbed and/or the rice is fully cooked.
When finished, remove from heat.
Fold in the fish sauce, cheese, spices and
vegetables. Let it rest for three or four
minutes, then serve.
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