FIRE & ICE TUNA

Fire & Ice Tuna image

Provided by Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

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1 red bell pepper, finely diced
1 small jalapeño, finely diced
1/2 small red onion, finely diced
Four 6- to 8-ounce sushi grade tuna fillets, diced into 1/2-inch cubes
Parsley Oil, recipe follows
2 teaspoons black and white sesame seeds
1 tablespoon plus 1 teaspoon sriracha
Shaved Lime Ice, recipe follows
4 golf ball-size bunches (not tightly packed) micro cilantro
1 cup air dried corn
1 1/3 cups Key lime juice
1/2 cup sugar
2 tablespoons plus 2 teaspoons fresh lemon juice
Salt
1 cup olive oil (not extra-virgin)
1 bunch fresh flat-leaf parsley, stems removed and leaves blanched

Steps:

Stir together the bell peppers, jalapeños and onions in a small bowl. In separate bowl, gently mix the tuna, 1 teaspoon of the Parsley Oil, 1 teaspoon of the sesame seeds and 1 teaspoon of the sriracha until the tuna is evenly coated.
Divide the tuna into 4 portions. Place each portion on a separate plate in 3 or 4 mounds. In between the mounds, place a teaspoon of the pepper mixture. Place some Shaved Lime Ice in the middle of the tuna mounds and pepper mixture. Drizzle the plate with parsley oil and the remaining tablespoon sriracha. Scatter the micro cilantro, dried corn and remaining 1 teaspoon sesame seeds over all the plates.
Combine the lime juice, sugar, lemon juice, 1 tablespoon plus 1 teaspoon salt and 2 cups hot tap water in a bowl and stir until the sugar and salt are completely dissolved. Transfer to a shallow pan and freeze until firm, about 2 hours. Shave with a spoon.
Combine the oil and blanched parsley in a blender or food processor and pulse until incorporated, but not emulsified. Transfer to container or squeeze bottle.