IMPRESSING THE IN-LAWS

Sesame Seared Ahi Tuna, Miso Baked Eggplant, and Proschuitto Wrapped Asparagus

Impressing the in-laws is slightly more complex due to their hatred of all things carby. This Japanese menu did the job.

Ahi Tuna

6" x 2" x 2" rectangular stick of sashimi grade tuna

Szechuan pepper corns

Salt

Black and white sesame seeds

Wasabi Mayonnaise

3 tablespoons powdered wasabi

1 teaspoon freshly squeezed lemon juice

1 teaspoon freshly squeezed lime juice

1 large egg, at room temperature

1/2 cups canola or vegetable oil

1/2 teaspoon soy sauce

1/2 teaspoon ground coriander

Cucumber Salad

1 large skinned cucumber, cut lengthways

1 tablespoon of Sesame Oil 

Salt & Pepper

Squeeze of Lemon Juice

10 Asparagus Spears

10 Thin strips of proschuitto

1 tablespoon of sesame oil

Sauce for the Tuna & Asparagus

1/4 cup mirin (Japanese sweet rice wine)

1/4 cup light brown sugar

1/4 cup soy sauce

2 tablespoons rice vinegar

Miso Eggplant

8 tablespoons shiro miso paste

3 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons water

3 3/4 teaspoons sugar

1 tablespoon finely grated peeled fresh ginger

2 tablespoons vegetable oil plus additional for brushing pan

4 Asian eggplants(about 8 inches), halved lengthwise

Coriander (Cilantro) Sprigs for garnish

Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes.

Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin steady stream until mixture is thick, 2 to 3 minutes. Add wasabi mixture, soy sauce, and coriander, and pulse to combine, about 5 seconds. Refrigerate until ready to serve.

On a plate, mix generous amounts of black and white seasame seeds, cracked szechuan pepper, and salt with your fingers. Pat dry your long rectangular cut of tuna with paper towel, and then roll thoroughly on the plate, ensuring all sides are completely covered in the mixture including the ends. Wrap in plastic, and place in the fridge whilst preparing the other dishes.

Remove the skin from the cucumber, slice lengthways into long strips, and mix together with sesame oil, salt & pepper, lemon juice in a bowl. Garnish with some sesame seeds. 

Wrap the asparagus in a layer of proschuitto. Pan fry on a high heat in some sesame oil until brown.

In a new pan, place some sesame oil, and bring to a high heat. Place the tuna in the band for 30 seconds a side, including the ends. The idea is for there to be a thin sear around the tuna, with the inside completely raw. Now thinly slice and arrange on a place surrounded by the cucumber salad.

Now start making the sauce for the tuna and the asparagus. Mix the mirin, brown sugar, soy, and rice vinegar over heat until the sugar is dissolved. Drizzle over the tuna, and the asparagus.

Mix together miso paste, rice vinegar, sugar, water, ginger over heat. Slice eggplants in half, brush with oil, season and place under a broiler for 4-5 minutes until golden brown. Remove from heat, and spread the miso mix over the top of the eggplant so the entire top is covered. Make sure it is not too thick as it will overpower the eggplant. Place back under broiler until golden brown. Garnish with coriander and serve.