Sesame And Peanut Crusted Ahi Tuna With Thai Red Curry Sauce And Soy Reduction

Methods/steps

Cut the tuna into 2-ounce blocks. Beat the egg with 2 ounces of water. Season the tuna with salt and pepper. Roll the tuna in the egg wash and then in the peanut mixture. In a heated, heavy-bottom pan, add the Crisco Pure Canola Oil and heat to just under the smoke point. Sear each side of the crusted tuna until golden brown in color. Garnish the plate with black radish and mizuna. Drizzle with sesame oil and soy reduction and peanut sauce (see below).
For the Organic Soy Reduction, combine organic soy and orange juice in a medium sauce pot. Bring to a boil and then drop to a simmer. Whisk in sugar until dissolved. Reduce slowly over simmer, heat until the mixture coats back of spoon. Strain and cool. Store at room temperature.
For the Black Sesame and Peanut Crust, combine all ingredients and reserve for later use.
For the Peanut Sauce, in a medium saucepan, over low heat, sweat shallots and lemongrass until tender. Add cilantro, lime juice, mirin, and oyster sauce and reduce by half in volume. Whisk in red curry and peanut butter until smooth. Add water to all ingredients and continue to whisk until smooth. Strain through Chinoise and reserve.