Six Peppercorn Seared Ahi with Wild Rice Pilaf and Green Tea Reduction
Theatre-goers will remember Coyote Cafe for its exciting plates, where global flavours and techniques came together in unexpected ways. The 1990s captured an adventurous era of kitchen experimentation, giving rise to a new culinary category; fusion cuisine. Chef Andy Arjoon’s approach to cooking was equal parts playfulness and palate pushing.
Stir-fried vegetables are steeped in Japanese green tea, white wine and fish stock, lending layers of umami to this meaty tuna entrée.
Ingredients
WILD RICE PILAF
2 Tbsp butter or olive oil
1 small carrot, finely diced
1 small onion, finely diced
1 stalk celery, finely diced
1 cup white rice
1 cup wild rice
4 cups chicken stock (or water)
salt and pepper, to taste
GREEN TEA REDUCTION
2 cups water
6 green tea bags
oil, to sauté
2 Tbsp ginger root, minced
1 small carrot, coarsely chopped
1 small leek, coarsely chopped
pinch chile flakes
2 bay leaves
coarse salt, to taste
1 cup white wine
1 cup fish stock (or water)
2 Tbsp honey
2 Tbsp butter
1 bunch chives or green onion, thinly sliced
SNOW PEAS AND CABBAGE
1 Tbsp sesame oil
1 Tbsp ginger, minced
1/4 pound snow peas
1/4 head red cabbage, shredded
salt and pepper, to taste
PEPPERCORN CRUSTED TUNA
1/4 cup of 6 peppercorn mix
4 (6 oz) tuna steaks
2 Tbsp coarse sea salt
2 Tbsp olive oil
Method
WILD RICE PILAF
1. In a saucepan, melt butter, sauté carrot, onion and celery until soft.
2. Add white rice, wild rice, and chicken stock to vegetables. Bring to a boil and cook for 2 minutes.
3. Turn to low heat and cover saucepan for 15-20 minutes until rice is soft. Fluff with a fork.
4. Season with salt and pepper.
GREEN TEA REDUCTION
1. In a saucepan, boil water and add tea bags. Let brew until strong. Remove tea bags.
2. In a shallow, wide saucepan, heat oil, sauté ginger, carrot, leek, chile flakes, bay leaves, and salt.
3. When vegetables are soft, add brewed tea, white wine, and fish stock. Let reduce to one quarter of original volume.
4. Strain and return reduction to saucepan. Sweeten with honey. Adjust seasoning and add butter and chives before service.
SNOW PEA AND CABBAGE
1. In a sauté pan at high heat, heat sesame oil.
2. Add minced ginger and fry for 10 seconds.
3. Add snow peas, red cabbage, salt and pepper. Toss until coated. Cook for 45 seconds to 1 minute.
PEPPERCORN CRUSTED TUNA
1. In a coffee grinder, break down peppercorns into coarse pieces.
2. Coat tuna steaks with peppercorns on both sides. Season liberally with salt.
3. Heat a heavy bottomed fry or sauté pan at very high heat. Add olive oil. Heat until oil is hot. Carefully add tuna and sear for 30 seconds to 1 minute, depending on thickness. Carefully turn tuna and repeat. Do not overcook—tuna should be medium rare.
ASSEMBLY
Spoon rice onto each plate. Top with snow peas and cabbage. Place tuna on top. Spoon green tea reduction over tuna and on plate.
Yield 4 servings