Blackened Yellow Fin Tuna Recipe
miso kohlrabi puree + seared baby bok choy + soy ginger emulsion
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Miso Kohlrabi Puree
Peel and chop the kohlrabi into small pieces. Boil the kohlrabi in salted water for about 10 minutes until tender. Drain and blend with miso paste until smooth. Adjust seasoning with salt and pepper. Set aside.
Prepare the Soy Ginger Emulsion
In a small bowl, whisk together soy sauce, grated ginger, and sesame oil until well combined. Set aside.
Sear the Baby Bok Choy
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the baby bok choy and sear for about 2-3 minutes on each side until tender and slightly charred. Remove from the skillet and set aside.
Blacken the Tuna
Rub the yellowfin tuna steaks with olive oil, then coat both sides with the blackening spice blend. Heat the remaining tablespoon of olive oil in the skillet over high heat. Sear the tuna for about 2-3 minutes on each side for medium-rare, or until cooked to your liking. Season with salt and pepper.
Plate the Dish
On each plate, spread a generous amount of miso kohlrabi puree. Place the seared tuna on top, add the seared baby bok choy on the side, and drizzle with the soy ginger emulsion.