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SANJI’S TUNA SAUTE INSPIRED BY ONE PIECE
cook:
2 h 30 min
625,562 views Grab your best straw hat, and get ready to enjoy some delicious bluefin tuna, inspired by One Piece.
2 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Sweet Soy Caramelized Onions
1 tbsp neutral oil (for sautéing)
1 yellow onion, finely chopped
water (as needed)
1 tbsp + 1 tsp soy sauce
2 tsp honey
2 tsp mirin
For the Seared Asparagus
4 asparagus stalks, trimmed
2 tbsp vegetable oil
1 garlic clove, smashed
kosher salt (to taste)
freshly ground black pepper (to taste)
For the Paprika Tuile
5 oz water
3 oz neutral oil
2 tbsp all purpose flour
2 tbsp almond meal
1 tbsp sweet paprika
1 tbsp hot paprika
Red food coloring (optional, as per user comment)
For the Herb Oil
⅓ cup basil leaves, packed
⅓ cup parsley leaves + stems, packed
⅓ cup chive stems, packed
½ cup extra virgin olive oil
pinch of salt
For the Tuna Sauté
¼ cup soy sauce
3 tbsp sake
3 tbsp mirin
1 ½ tbsp honey
1 inch ginger, sliced or shaved
6 - 8 oz slab bluefin tuna loin
2 tbsp neutral oil (for searing)
Sweet Soy Caramelized Onions (recipe above)
Seared Asparagus (recipe above)
Paprika Tuile (recipe above)
Herb Oil (recipe above)
garnish: White sesame seeds + finishing salt
TOOLS
mixing bowls
wooden spoon
whisk
measuring cups and spoons set
resealable bag
large carbon steel skillet
medium skillet
large pot
large skillet
small nonstick pan
small pot
sifter
pourable vessel
food processor or mortar
bowl with ice water
strainer
coffee filter
paper towels
metal tongs
Chef's knife
DIRECTIONS
1.
For the Sweet Soy Caramelized Onions
1.
Heat oil in a medium skillet over medium heat. Add chopped onions and cook until they begin to brown. Add water to deglaze the pan, scraping up any browned bits.
1 tbsp neutral oil (for sautéing)
1 yellow onion, finely chopped
water (as needed)
medium skillet
wooden spoon
2.
Continue cooking onions, adding water as needed, until they are golden brown (about 35-45 minutes). Add soy sauce, honey, and mirin, and stir to combine. Cook for 1-2 minutes until the mixture reduces and becomes jammy. Keep warm until ready to serve.
water (as needed)
1 tbsp + 1 tsp soy sauce
2 tsp honey
2 tsp mirin
medium skillet
wooden spoon
3.
For the Seared Asparagus
1.
Blanch the asparagus in a large pot of boiling water for 2 minutes, then transfer to an ice bath to cool for 1-2 minutes. Pat dry with paper towels.
4 asparagus stalks, trimmed
large pot
bowl with ice water
strainer
paper towels
2.
Heat vegetable oil in a large skillet over medium heat. Add smashed garlic and asparagus, and cook for 1-2 minutes, or until the asparagus just starts to brown. Season with salt and pepper to taste.
2 tbsp vegetable oil
1 garlic clove, smashed
4 asparagus stalks, trimmed
kosher salt (to taste)
freshly ground black pepper (to taste)
large skillet
wooden spoon
3.
For the Paprika Tuile
1.
In a medium bowl, combine water and neutral oil. Sift the flour, almond meal, and both sweet and hot paprika into the liquid mixture. Whisk to thoroughly combine.
5 oz water
3 oz neutral oil
2 tbsp all purpose flour
2 tbsp almond meal
1 tbsp sweet paprika
1 tbsp hot paprika
mixing bowls
sifter
whisk
2.
Heat a small nonstick pan over medium-low heat. Add 1-2 tablespoons of batter to the pan and cook until the tuile becomes crisp. Set aside to cool.
For the Paprika Tuile
small nonstick pan
measuring cups and spoons set
3.
If you wish to add vibrant color, mix red food coloring into the batter for a brighter appearance.
Red food coloring (optional, as per user comment)
For the Paprika Tuile
4.
For the Herb Oil
1.
Blanch basil, parsley, and chives in boiling water for 15 seconds, then transfer to an ice bath to cool. Strain and dry the herbs.
⅓ cup basil leaves, packed
⅓ cup parsley leaves + stems, packed
⅓ cup chive stems, packed
small pot
bowl with ice water
strainer
paper towels
2.
Place the herbs in a food processor or mortar, add olive oil and a pinch of kosher salt. Process or muddle until partially pureed.
⅓ cup basil leaves, packed
⅓ cup parsley leaves + stems, packed
⅓ cup chive stems, packed
½ cup extra virgin olive oil
pinch of salt
food processor or mortar
3.
Pour the oil through a coffee filter into a glass vessel. Let the oil sit for 1 hour to fully strain.
For the Herb Oil
coffee filter
pourable vessel
4.
Refrigerate the oil until needed. Allow it to come to room temperature before using.
5.
For the Tuna Sauté
1.
Marinade: Place the tuna in a resealable bag, pour the marinade over it, and refrigerate for 30 minutes to 1 hour.
6 - 8 oz slab bluefin tuna loin
¼ cup soy sauce
3 tbsp sake
3 tbsp mirin
1 ½ tbsp honey
resealable bag
2.
Heat neutral oil in a large carbon steel skillet over medium-high heat until shimmering. Add the tuna and sear for 20-30 seconds on each side. Let the tuna cool on a plate for 5 minutes before slicing.
2 tbsp neutral oil (for searing)
6 - 8 oz slab bluefin tuna loin
large carbon steel skillet
metal tongs
Chef's knife
3.
For the Assembly
1.
Serve the sliced tuna with Sweet Soy Caramelized Onion, Seared Asparagus, Paprika Tuile, and Herb Oil. Garnish with white sesame seeds and finishing salt.
For the Tuna Sauté
Sweet Soy Caramelized Onions (recipe above)
Seared Asparagus (recipe above)
Paprika Tuile (recipe above)
Herb Oil (recipe above)
garnish: White sesame seeds + finishing salt
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