SANJI’S TUNA SAUTE INSPIRED BY ONE PIECE

For the Tuna Saute:

Combine the soy sauce, sake, mirin, honey, vinegar, and ginger in a medium bowl. Whisk to combine.

Pour the marinade into a resealable bag along with the bluefin tuna. Refrigerate the tuna for 30 minutes - 1 hour.

Add the oil to a large carbon steel skillet. Heat the oil until shimmering over medium-high heat.

Add the tuna to the oil and sear for 20-30 seconds on each side.

Allow the tuna to cool on a plate for 5 minutes before slicing and serving with Sweet Soy Caramelized Onion, Seared Asparagus, Paprika Tuile, and Herb Oil. Finally, garnish the dish with white sesame seeds and finishing salt.

For the Sweet Soy Caramelized Onions:

Heat the oil over medium heat in a medium skillet.

Add the onion to the skillet and cook until just beginning to brown. Deglaze the pan with 1 tablespoon of water, scraping up and dark pieces on the bottom of the pan.

Continue cooking the onions, adding water as necessary, until the onions have turns a rich golden brown, about 35-45 minutes.

Add the soy sauce, honey, and mirin to the skillet. Stir to combine and continue cooking the onions for another 1-2 minutes or until reduced and jammy.

Keep warm until ready to serve.

For the Seared Asparagus:

Add the asparagus to a large pot of boiling water, blanch for 2 minutes, then transfer the asparagus to an ice bath to cool for 1-2 minutes. Once cool, removed from the ice bath and pat dry with paper towels.

Add the vegetable oil to a large skillet. Heat over medium heat for 1-2 minutes.

Add the garlic and asparagus to the skillet and cook over medium heat for 1-2 minutes or until the asparagus just started to brown. Stir and/or toss the asparagus periodically.

Season to taste with salt and pepper.

For the Paprika Tuile:

Combine the water and oil in a medium bowl. Sift the flour, almond meal, and paprika into the water/oil mixture.

Whisk to thoroughly combine the ingredients, then rransfer the batter to a pourable vessel.

Heat a small nonstick pan over medium-low heat. Add 1-2 tablespoons of the batter to the skillet and cook until the tuile has turned crisp.

Reserve until ready to serve.

For the Herb Oil:

Blanch the herbs in boiling water for 15 seconds. Then, transfer the now bright green herbs to an ice bath to cool.

Strain and dry the herbs, then place them in the bowl of a food processor or a mortar. Add the oil and salt, then process or muddle until the mixture is partially pureed.

Place a coffee filter into a glass vessel with at least 2-inches of space between the filter and the bottom of the vessel. Pour the blended oil into the filter and let sit for 1 hour.

Keep refrigerated until ready to use, up to 1 month. Make sure to bring the oil to room temperature before using.