California Grill’s Nori Wrapped Ahi Tuna testing

Ingredients

Garnish
1 head baby bok choy
1 tablespoon salt
3 slices lotus root (lily root), thinly sliced

Stir Fry Sauce
2 teaspoons Vietnamese fish sauce
cup rice vinegar
12 cup sweet soy sauce
1 cup soy sauce
3 tablespoons sesame oil
1
4 cup olive oil
1 tablespoon chopped garlic
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely diced
1 tablespoon sambal oelek (chili paste)
2 tablespoons sugar
2 teaspoons salt

 

Strudel Filling
2 tablespoons olive oil
1 cup carrot cut into julienne strips
1 cup red onion cut into julienne strips
salt and freshly ground black pepper, to taste
1 cup red pepper cut into julienne strips
1 cup yellow pepper cut into julienne strips
1
2 cup leek cut into julienne strips
1 tablespoon garlic, chopped
1 tablespoon cilantro, roughly chopped
1 cup stir fry sauce (see recipe)
4 sheets phyllo dough
1
2 cup (1 stick) unsalted butter, melted

Tempura Batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1
4 cup cornstarch
1 teaspoon salt
freshly ground black pepper, to taste

Miso Sauce
2 tablespoons brown miso paste
1 tablespoon Dijon-style mustard
1 inch piece (about 1 tablespoon) fresh ginger, peeled and finely chopped
1
4 cup soy sauce
1
4 cup sweet soy sauce
1
4 cup rice vinegar
1 teaspoon Siracha, Thai chili sauce (also spelled Sriracha)
1 cup olive oil
1 tablespoon sesame oil

Tuna
6 ounces Ahi tuna, sushi grade
salt and freshly ground black pepper, to taste
1 sheet nori (Japanese seaweed)
2 cups vegetable oil
1
2 cup tempura batter (see recipe)

Preparation

Stir Fry Sauce
Combine all ingredients in a medium mixing bowl using a whisk. Set aside while preparing the strudel filling.

Strudel Filling
Prepare stir fry sauce. Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.

Stir Fry Sauce
Heat olive oil in a large, heavy-bottomed skillet until the oil is hot and smoking. Place carrots and onions in the pan and sauté until vegetables become translucent, stirring often. Season with salt and pepper, to taste. Add red and yellow peppers, leeks, and garlic to pan and stir to combine ingredients. Pour stir fry sauce into pan, and deglaze while vegetables continue to cook until they are softened. Add cilantro and season with salt and pepper, to taste. Drain remaining sauce from pan. Place in the refrigerator to cool for at least 30 minutes. Thaw phyllo dough according to directions provided on package. Place a clean, dry kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Layer another sheet on top, butter, and continue the process until all 4 sheets are stacked. Squeeze the remaining juice from the vegetables and place them along the longest side of buttered phyllo dough about 1 1/2 inches from edges. Starting from the long side with filling, roll up jelly-roll style, using the towel to help shape the dough. While rolling dough, make sure to keep it rolled tightly. Using a large spatula, place strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top of the strudel with remaining melted butter. Bake at 400 degrees for 15-20 minutes or until golden brown.

Tempura Batter
Whisk all ingredients in a medium mixing bowl. Set aside to rest.

Miso Sauce
Mix miso paste, mustard, ginger, soy sauce, sweet soy sauce, vinegar, and Siracha in a large stainless steel bowl with a whisk. Add the olive and sesame oils to the bowl, using a stick blender, and blend until mixture is emulsified.

Tuna
Season all sides of the tuna with salt and pepper. Place the nori, shiny side down on clean work surface. Wrap the tuna in the nori sheet, being careful to cover the entire tuna. Trim any excess nori. Set aside. Heat vegetable oil in a fryer or large heavy-bottomed pan to 350 degrees. Dip the nori wrapped tuna in the tempura batter and fry the tuna for 45 seconds to 1 minute. This tuna is best when cooked rare to medium rare, so the length of time to cook will depend on the thickness of the tuna. Set aside to drain and rest.

Garnish
Steam the baby bok choy in a pot of boiling water. Season with salt. Peel the skin off the lotus root and slice the root thinly with a sharp knife or a mandoline. Fry the slices in the same hot oil the tuna was cooked in for approximately one minute, or until golden brown. Remove and drain.

To serve: Cut the vegetable strudel into desired service size and slice one end on the bias, to expose the vegetables. Stand the strudel, bias side up, in the center of the plate. Drape the steamed baby bok choy over the strudel. Slice the tuna into 1/4 inch slices, and fan out the pieces around the strudel. Pour the miso sauce around the edge of the plate. Place the lotus chips on top of the tuna and serve immediately.

Cook's Notes
You can find sambal oelek and Siracha in the ethnic aisle of the grocery store. Remaining stir fry sauce and miso sauce can be covered and stored in the refrigerator. Do not open phyllo dough until all other ingredients are assembled and you are ready to work. It is important that you drain and squeeze out the juice in the vegetables. Otherwise, your strudel will not be as crispy as desired. Miso paste, also called soy bean paste, can be found in your local Asian market in the refrigerated section. If you cannot find sweet soy sauce, you can create your own. Mix 3 parts soy sauce with one part sugar until sugar is dissolved. Makes 2 entrées or 4 appetizers