Chef's Kitchen: Ocean Hai Tuna Tataki

By Melissa Eichman, Reporter
Last Updated: Wednesday, March 15, 2017, 10:56 AM EDT

Chef John Capponi met us at Ocean Hai, the restaurant inside the new Wyndham Grand Clearwater Beach.

Chef prepared Tuna Tataki, which can be served as an appetizer or entree'.



Sushi grade Ahi Tuna

Orange segments

Sliced Radishes

Micro Mizuna

Julienne Carrots

Julienne Daikon Radish

Sliced Green Onions

Spice Blend

Paprika ½ cup

White Pepper 2 tbls

Black Pepper 2 tbls

Chinese 5 spice ¼ cup

Curry powder  2 tbls

Dry mustard 2 tbls

Pickling Liquid

Sugar  ½ cup

Rice Vinegar 1 cup

Water  ½ cup

Coriander seeds  1 tbls

Soy Dressing

Canola Oil  1 tbls

Ginger  3 tbls

Garlic  2 tbls

Scallions  1 bunch

Honey  1 cup

Lime juice 2 limes

Soy sauce  1 cup

Coat the Ahi tuna in the spice blend.

Heat the oil in a pan and sear each side of the tuna for 10-20 seconds.
Allow to rest and cool.

To prepare the soy dressing, heat oil in a pan.

Add ginger, garlic and scallions and cook until soft.
Deglaze with soy sauce.
Add honey and lime juice and reduce until about 30%
Sauce will thicken through natural reduction.

For the pickling liquid, heat water and add sugar to dissolve and coriander seeds.

Add rice wine vinegar and cool.

Arrange thinly cut tuna slices in a zig-zag pattern and top with: 

Julienne carrots and Julienne daikon radish mixed in pickling liquid
Orange segments

Sliced radishes
Pepper threads
Soy dressing

Micro Mizuna