Ahi Tuna with Wasabi Cream

SEARED AHI TUNA with Wasabi Cream
ChopHouse Recipe

1 (7-8 oz.) ahi tuna fillet

Wasabi Cream:
1 cup wasabi
4 cups sour cream

Curry Saki Gastrique:
1 bottle of Saki
3 cups rice wine vinegar
3 cups sugar
2 tablespoons of curry

Reduce 1 bottle of Saki by half. Add vinegar and sugar. Reduce for 10 to 15 minutes. Stir in the curry powder. Remove from heat and cool.

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