Albacore Tuna Tataki With A Frozen Celery Vinaigrette Recipe

• 10 stalk celery
• 1/2 c. rice vinegar
• 3 Tbsp. mirin juice from half a lemon
• 4 x shiso leaves, finely, julienne
• 1/2 c. finely diced celery Tamari Reduction
• 1/4 c. tamari
• 1/2 c. balsamic vinegar Tuna Tataki
• 2 Tbsp. extra virgin olive oil
• 8 ounce Albacore tuna, loin lemon oil, recipe follows
• 1 pch fleur de sel

1. Make celery juice by passing cleaned celery stalks through an electric juicer or possibly by pureeing celery in a food processor and draining the pulp through a cheesecloth-lined sieve to catch the juice.
2. You will need 1/2 c. celery juice.
3. Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan.
4. Place in freezer and refrigeratetill partially frzn.
5. Mash with a fork about every 20 min as it freezes.
6. Continue doing this till you have a granite consistency.
7. Tamari Reduction:Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.
8. Tuna Tataki:In a large frying pan heat 1 Tbsp.
9. of extra virgin olive oil.
10. Season outside of tuna loin with salt and freshly grnd white pepper.
11. Quickly sear outside of loin for 30 - 40 seconds on each side.
12. Remove from heat and allow to cold.
13. Tightly wrap with plastic wrap and chill till ready to use.
14. To Serve:Remove the plastic wrap from the tuna and cut into 1/2 inch thick slices.
15. Place 3 slices on a chilled plate and drizzle with lemon oil and remaining extra virgin olive oil.
16. Sprinkle with a little fleur de sel.
17. In a small bowl, mix shiso and diced celery with frzn vinaigrette.
18. Place a spoonful on tuna and top with salad.
19. Drizzle tamari reduction around and serve immediately.

celery, rice vinegar, mirin juice from, shiso leaves, celery, tamari, balsamic vinegar, extra virgin olive oil, lemon oil

Taken from cookeatshare.com/recipes/albacore-tuna-tataki-with-a-frozen-celery-vinaigrette-63025 (may not work)