(WTNH) — It’s that time of year, when the season ushers in a whole new palette of rich flavors every wine lover cannot resist.
The Owner of Fat Gaucho Wines, Carlos Candal, and Head Chef of the Redding Roadhouse, Mark Holliman join Ryan in the Bender Kitchen with a few light and crisp flavors for this fall. All Fat Gaucho Wines can be paired nicely with the gourmet cuisine of Redding Roadhouse and other restaurants all over the state.
Chef Mark teaches Ryan how to make Sesame Wasabi Crusted Yellow fin Tuna while Carlos discuss his wines.
To see how this dish is made, you can watch the video above.
Sesame Wasabi Crusted Yellow Fin Tuna
What you need:
4 oz Organic Green Tea Soba Noodles (weight prior to cooking)
1/2 ea. (ea. is short for each, btw) medium sized carrot, julienne
1/2 ea. Zucchini, julienne green outsides only
1/2 ea. Yellow Squash, julienne, yellow outsides only
1/2 ea. Small Red Onion, julienne
1/2 ea. Red Bell Pepper, julienne
1/4 Cup Scallion, thinly sliced on the bias
1 tsp Chinese Five Spice Blend
1 TBSP Canola Oil
2 oz Sesame Garlic Sauce.(a mixture of soy sauce, sugar, water, rice wine vinegar, roasted sesame seed oil, garlic) I (and for the record a ton of other chefs) buy this sauce prepared already.
6 oz Yuzu Wasabi Sauce (Soy sauce, water, rice wine vinegar, canola oil, grapefruit juice, mustard seed, wasabi powder) Another popular ingredient that is purchased from one of our vendors.
2 TBSP Wasabi Powder
1/2 Cup Water
2 TBSP White Sesame Seeds
1 TBSP plus 1 tsp Black Sesame Seeds
7 oz Sushi Grade Yellow Fin Tuna Steak, Center Cut is preferred
1 oz Micro Green Pea Shoots (Tendrils)
1 oz Micro Yellow Pea Shoots (Tendrils)
How to Make:
1.) Bring 3-4 Cups Water to a boil. Add a pinch of Sea Salt and submerge noodles, stirring occasionally. Cooking time is 6-7 minutes
2.) Begin to Julienne all vegetables and combine in medium-sized mixing bowl.
3.) Combine Wasabi Powder and Water and mix together to form a firm paste.
4.) Strain noodles and shock with cold running water or submerge in an ice water bath. Once noodles have cooled toss them with just enough sesame oil to coat them.
5.) Combine Noodles and Vegetables and toss with Yuzu Wasabi Sauce and Five Spice Blend.
6.) Check seasoning for salt, if wanted add a touch of straight soy sauce.
7.) Heat Canola Oil in small saute pan. Non-Stick will only make things easier!
8.) Apply Wasabi Paste to one side of Tuna Steak ONLY after seasoning both sides with finely ground Sea Salt. Place mixed up Sesame Seeds on a plate and gently press Tuna Steak down on top of them. Seeds will adhere to Wasabi Paste
9.) Just as oil begins to smoke carefully add Tuna Steak, Sesame side up, to the pan.
10.) Cook 2-3 minutes depending on your desire for Rare, Medium, Etc.
11.) Drop heat to about medium after 1 or 2 minutes.
12.) Turn the Tuna over to sear the sesame encrusted side.This should take about 1 1/2 to 2 minutes.
13.) Place noodle – vegetable mixture on plate served cold to room temperature and apply the Sesame Garlic sauce to make a cordon around the noodles. Cordon is fancy french for ring.
14.) Place about half the Pea Shoots (mixed together) on top of the noodles.
15.) Slice Tuna Steak (sesame side up of course) and place on top of Pea Shoots.
16.) Garnish top of Tuna with the remaining Pea Shoots and the Scallions.
Fat Gaucho Wines is New Haven based but the vineyard is actually in Argentina. These wines can be found in Connecticut restaurants including The Redding Roadhouse.
The Redding Roadhouse just opened October 31st 2014. Business has been established for over 30 years. Open daily for Dinner and catering to big and small parties.