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
Julienne Daikon Radish
Sliced Green Onions
Paprika ½ cup
White Pepper 2 tbls
Black Pepper 2 tbls
Chinese 5 spice ¼ cup
Curry powder 2 tbls
Dry mustard 2 tbls
Sugar ½ cup
Rice Vinegar 1 cup
Water ½ cup
Coriander seeds 1 tbls
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