Behind the Recipes
Rice Cracker Crusted Tuna by Chef Chris Damskey
INGREDIENTS:
5-6 ounces yellow fin tuna
1/3 cup egg whites
1/3 cup cornstarch
2 cups cleaned diced scallions (whites only)
Ground rice crackers
Dashi:
1/2 cup loosely packed bonito flakes
1/2 cup 85 degree water
Sauce:
1/4 cup dashi
4 egg yolks
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup sriracha
1 tbsp. salt
2 3/4 cups grapeseed oil
PREPARATION:
1. Cut tuna into 4' long, 1.5' wide and 1.5' deep rectangles.
2. Whisk the egg whites and cornstarch until smooth. Bread the tuna by dipping it in the egg mixture and then coating it in rice cracker crumbs. Place on a rack until needed.
3. To make the dashi, pour the water over the bonito flakes and let stand 10 minutes. Strain through a chinois.
4. Make the sauce by combining everything but the oil in a food processor. Puree, and slowly drizzle the oil in until combined. Refrigerate until needed.
5. Fry the tuna in a 375 degree dryer for about 18 seconds, or until deep golden on the outside but still rare in the center. Cut into 1-inch slices.
6. To serve, top the tuna with a mix of equal parts diced scallions with the emulsion.
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