Recipes
Made by Chef Miko Aspiras



Servings:
15 servings (approximately 65g per serving)
Ingredients:
Cooking Method:
Sesame Mayo
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Place sesame seeds on a blender, blend until finely ground
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Combine, egg yolk, lemon juice, vinegar, mustard, sesame powder and half of the salt in a blender, whip until lightly beaten about 30 seconds
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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
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Mix all ingredients in a blender until emulsified to make the dressing
Tuna
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Sear tuna loin in Grande rice bran oil until golden brown
Salad
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Place mayo on a squeeze bottle
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Slice Tuna thinly and drizzle with mayonnaise. Torch the mayonnaise, set aside
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Toss salad greens, beets, tomatoes on dressing
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Place dressed salad on plate
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Place torched tuna beside it
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Sprinkle with more dressing, fried shallots, basil and furikake
Tataki Dressing
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¼ part of Sesame Mayo mixture
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¼ cup rice wine vinegar
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⅛ cup Water (distilled)
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1 teaspoon grated ginger
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2 tablespoons Grande rice bran oil
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salt and pepper to taste
Tuna
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2 pcs 175g seared tuna loin
Salad
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400g mixed greens
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100g peeled and chopped small cubes of red beets
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40pcs halved cherry tomatoes
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Fried shallots, fried basil
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Furikake (Optional)
Sesame Mayo
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4 large egg yolk
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6 teaspoons lemon juice fresh
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4 teaspoons cane vinegar
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1 teaspoon Dijon mustard
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2 teaspoon salt to taste
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½ teaspoon pepper, freshly cracked
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3 cups Grande rice bran oil
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½ cup dark roasted white sesame seeds