Recipes

Made by Chef Miko Aspiras

Servings:

15 servings (approximately 65g per serving)

Ingredients:

Cooking Method:

Sesame Mayo​

  1. Place sesame seeds on a blender, blend until finely ground

  2. Combine, egg yolk, lemon juice, vinegar, mustard, sesame powder and half of the salt in a blender, whip until lightly beaten about 30 seconds

  3. Add Grande rice bran oil to the egg yolk mixture in a streaming manner approximately for 10 minutes, until mixture is thick like a mayonnaise

Tataki Dressing

  1. Mix all ingredients in a blender until emulsified to make the dressing

Tuna

  1. Sear tuna loin in Grande rice bran oil until golden brown

 

Salad

  1. Place mayo on a squeeze bottle

  2. Slice Tuna thinly and drizzle with mayonnaise. Torch the mayonnaise, set aside

  3. Toss salad greens, beets, tomatoes on dressing

  4. Place dressed salad on plate 

  5. Place torched tuna beside it

  6. Sprinkle with more dressing, fried shallots, basil and furikake

​Tataki Dressing

  • ¼ part of Sesame Mayo mixture 

  • ¼ cup rice wine vinegar

  • ⅛ cup Water (distilled)

  • 1 teaspoon grated ginger

  • 2 tablespoons Grande rice bran oil

  • salt and pepper to taste

Tuna

  • 2 pcs 175g seared tuna loin

Salad

  • 400g mixed greens

  • 100g peeled and chopped small cubes of red beets 

  • 40pcs halved cherry tomatoes 

  • Fried shallots, fried basil

  • Furikake (Optional)

Sesame Mayo

  • 4 large egg yolk

  • 6 teaspoons lemon juice fresh

  • 4 teaspoons cane vinegar

  • 1 teaspoon Dijon mustard

  • 2 teaspoon salt to taste

  • ½ teaspoon pepper, freshly cracked

  • 3 cups Grande rice bran oil

  • ½ cup dark roasted white sesame seeds

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