Ming Tsai

Recipes

Directions

1. Toast fennel and Szechwan peppercorn for 1minute in a dry skillet over medium heat.
2. Slice cucumber into five rounds, an 8th of an inch thick and season with kosher salt, rice wine vinegar and pinch of sugar. Allow to marinate for about 2 minutes.
3. Grind spices (coarsely) in coffee grinder.
4. Heat sauté pan (very hot) with 1 oz. of canola oil in pan.
5. Brush tuna with salt and spice mixture and sear on all sides for 10 seconds in the sauté pan.
6. Slice the very end off of tuna to allow the steam to escape and chill tuna in refrigerator.
7. Slice tuna in 5 slices (3 quarters of an ounce each).
8. Drain the five slices of cucumber and place them in the center of serving plate. Place one slice of tuna on each cucumber and spoon a thin line of ginger-Fuji Apple Chutney across the top of the tuna and serve.