Tuna 6oz (168g) 2 ea
Chinese broccoli 4 1.2oz (129g) 2 ea
Beech Mushrooms 5 1/8oz (144g)
Yuzu juice 2 1/8 (60g)
Spring Onion 5 3/4 (166g) 1 ea
Kiwi Berries 4oz (111g)
Ginger 1 3/4oz (52g)
Forbidden Rice 3 3/4oz (109g)
Coconut sugar 3/4oz(22g)
Ginger 1/8oz (2g)
Nutmeg 0.0039oz (0.11g)
Cinnamon 1/8oz (2g)
Chamomile 1/8oz (2g)
Allspice 1/8oz (2g)
Something you might not know about me is I used to collect Dragonball Z and Yu-gi-oh cards. I still have them today in my memory box today. I still have some of the rare cards and the decks I used to play with.
Making the Forbidden rice
- First, grab yourself a pot and pour in your forbidden rice with water, bring to a boil
- Once it’s come to a boil add the spices when you have blended them
- Add the mushroom stock when it’s ready and pour it oven when it has come to a boil
- Reduce until it looks like lava just like risotto
- Once ready set aside until needed with lid on
Making mushroom stock
- With a knife slice the beech mushrooms and save the bottoms and set the mushrooms aside
- Grab a pan put the end piece of the beech mushroom in and pour water in the pan
- Bring to a boil
- Pour and strain the stock into the forbidden rice
Cutting the rest of the veggies
- With a knife slice the sides of the Chinese broccoli, get rid of the bottom part
- Easy now slice slowly the kiwi berries, just kidding! Just slice the things.
- You might want to cut a little off the bottom of the kiwi berries
- Onions, with knife, you know the drill slice the bottom off and the top and cut in half then julienne
- Time to mince the heck out of the ginger with knife chop until fine
Making the rub
- Grab all your dry ingredients (except the coconut and sugar) and pour in your Vitamix (blender)
- Add the coconut sugar when the chamomile is fine
- Watch out that stuff will make you cough
- Preheat skillet over high heat
- While you are waiting, grab your tuna and coat with olive oil and season with rub and salt
- Add in your tuna and sear both sides, should only take a minute
- Pull aside and let rest
- with the same pan, drop in your onions
- then add your beech mushrooms with remaining ingredients
- stir for a little bit might have to add some more olive oil, so it doesn’t burn
- Deglaze with yuzu juice
- Cook until the Chinese broccoli is bright green
Do I have to use Tuna?
No, you don’t you can use other proteins
Fun Fact with Forbidden Rice
Forbidden you can’t over cook
Do I have to use beech mushrooms?
No, you can use any mushrooms or no mushrooms at all
Chinese broccoli no one knows what it is
It is also known as Gai Lan
kiwi berries I can’t find them, can I use kiwis instead
No worries, I would go with kiwis
Yuzo juice is that the same as ponzu?
No… It’s not the same. One is very acidic, and the other is like soy sauce
Can I use this rub for other proteins?
Sure can! That’s what I have been doing! Goes great with all of them
Doing this for 25 to 1000 people won’t work for banquets
If you were going to do this for 25 people, I would do the same thing up above. The next part will explain why this wouldn’t work if you were going to do this ahead of time.
Break down why you’ll just disappoint your customer with this dish in high numbers
One thing I would mention is that if you were doing this for 1000 people you could be up the creek with this dish, since it requires sauteed Chinese broccoli. I would suggest doing steamed because when you saute heaps of this Chinese broccoli you’ll quickly find out that it will turn navy green, and that won’t look that sexy and appealing
What about the seared tuna? Again, you would be up the creek with this one doing for 1000. I would normally be doing for this fish cold, but if you have hot food and a cold seared fish, people might think you forgot to cook this, but that’s up to you.
Now maybe you are looking to sear, and sous vide this. This would again wouldn’t look sexy. Now you have all the sides cooked it’s white and looks likes canned tuna; it lose that bright pink color in the middle. Unless you are planning to cut the sides off to show that pink color, but you are seriously going to have 8 or more people cutting tuna during a plate up and to do that.
The best option is searing in a tilt skillet 20 mins before plate up and having it at time control, so you don’t get in trouble with the health department. But when the customer finally gets it, it will be room temperature and lose that crispness from fresh seared tuna.
This is would be a dish that would severely disappoint your customers that’s why you’ll never see seared tuna served to a high number of people, the risk is too high of getting someone sick.