Ingredients:
6 lb. fillet of sashimi grade tuna
Old Bay or similar spice mix
46 oz. pineapple juice
1 lb. brown sugar
1 c. soy sauce
1 tsp. cayenne pepper
1/4 c. minced fresh ginger
1/4 c. honey
1/2 c. corn starch
2 pineapples, finely diced
2 medium jicamas, finely diced
2 red peppers, finely diced
2 green peppers, finely diced
1 large red onion, finely diced
1/4 c.peeled ginger, finely diced
1/2 c parsley, finely chopped
3 large limes, juiced
Salt and pepper to taste
Tuna and base sauce instructions:
Rub or roll tuna fillet in the Old Bay seasoning and sear for 1-2 minutes on all four sides in a medium hot pan with a little olive oil. Set aside before chilling to 36-38 degrees. In a large sauce pan, combine pineapple juice, brown sugar, soy sauce, cayenne, minced ginger, honey, and corn starch (mixed with 1/3 cup cold water). Bring to a slow boil over 5-7 minutes. Let cool.
Salsa instructions:
In a large mixing bowl, combine all remaining ingredients, mix well, cover and cool for 2 hours
This appetizer can be served in several ways — as part of a large buffet or reception; as hors d'oeuvres on a crisp wafer or crostini; individually plated as an appetizer; or as a luncheon or summer entree salad with mixed greens. At Folk's Folly Prime Steakhouse we serve it as an appetizer to be shared with 2-4 guests. We place a 1/2 cup of the salsa in the center of a square white plate, slice the tuna thinly, artfully arrange it around the salsa, and drizzle the entire plate with the thickened and cooled ginger-soy pineapple sauce. Garnish with micro greens if desired.
