Tuna Crudo and Seared Halibut | Emeril Lagasse

For a refreshing summertime treat, try Emeril’s Tuna Crudo with a deliciously bright Sake-Yuzu Vinaigrette. If you’re still hungry, may we suggest sticking to the sake theme and pair the crudo with Emeril’s Seared Hailbut with a Sake and Kasu Marinade. The two dishes delighted Wetlands Sake founders Nan Wallis and Lindsey Brower on a recent episode of Emeril Cooks.

Tuna Crudo with a Sake-Yuzu Vinaigrette
9 each Gulf Yellowfin Tuna Loin or any sushi grade tuna – 1/8-inch slices
9 pieces Breakfast radish (sliced very thin on Japanese mandolin)
9 pieces Serrano Chili (just the narrow tips slices very thin on Japanese mandolin )
9 each Satsuma or Mandarin Orange Supremes (cleaned of all white pith and seeds)
5 each fresh Mint Leaves (stemmed and torn in half)
9 each fresh Cilantro Leaves (picked from stem)
9 pieces green Onion (green tops shaved very thin on a bias)
2 tablespoons Sake-Yuzu Vinaigrette (recipe below)
1/8 teaspoon togarashi Spice
1 teaspoon extra virgin olive oil
1/8 teaspoon coarse flakey Sea Salt (such as Maldon)

Sake-Yuzu vinaigrette:
1 tablespoon Yuzu Juice
2 tablespoons unfiltered Sake
2 tablespoons white Shoyu
1 tablespoon rice wine vinegar
1 teaspoon white miso Paste
1 teaspoon granulated sugar
¼ teaspoon grated fresh ginger (grated on micro plane)
1 tablespoon vegetable oil

Make the vinaigrette: In a small bowl, whisk all ingredients together except vegetable oil until miso and sugar dissolve. Slowly drizzle vegetable oil into the mixture while continuously whisking until emulsified.

To serve: Arrange tuna slices on a chilled platter or large round plate spacing them out so there is a little room between slices. Spoon 2 tablespoons of the vinaigrette evenly over the tuna slices.

Top each slice of tuna with 1 piece of shaved radish, 1 piece of shaved serrano chili and 1 citrus supreme. Scatter herbs and green onion evenly over the tuna slices. Sprinkle coarse sea salt and Togarashi spice evenly over tuna slices. Serve immediately.

Serves 3 to 4 people as an appetizer; 1/2 cup vinaigrette
Note: any unused vinaigrette may be stored in the refrigerator for up to several days.



Seared Halibut with a Sake & Kasu Marinade
2 cups Sake
4 tablespoons Kasu
2 tablespoons miso
1 tablespoon mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 1/2 to 2 pounds of halibut fillet, cut into 4 equal size portions
Canola or grapeseed oil, as needed

Add the sake to a small saucepot and bring to a boil over high heat. Reduce the heat to medium so that the sake remains at a heavy simmer and cook for 8 minutes to concentrate the flavor.

Add the kasu, mirin, soy, sugar, and miso to the sake and whisk to incorporate completely. Return to a simmer and cook until the kasu is completely tender and the marinade has reduced, about 10 minutes.

Transfer to a blender and process until perfectly smooth. Refrigerate until completely chilled.

Brush the halibut filets, with a thick layer of the marinade on all sides and wrap with plastic before marinating for 8-12 hours.

Wipe the excess marinade off the fish and season lightly with salt.

Sear in a pan over medium heat with just enough neutral oil to coat the bottom of the pan.
Flip the fish and finish in the oven at 350°F for 6 minutes, or just until the fish flakes easily. Serve over a bed of Sake Risotto.

Yield: 1 ½ to 2 cups marinade, enough for 4 to 6 portions of fish
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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