HELL'S KITCHEN AHI TUNA WITH GINGER RICE CAKE, ASPARAGUS AND SHIITAKE SALAD, AND SPICY CHILI AIOLI
Steps:
- Rice Cake: Bring sugar and vinegar to a boil in a small pan. Remove and let cool. Wash rice in running water for 5 minutes. Transfer to a pot with 1 cup water, salt, and ginger. Bring rice to a boil then turn down to the lowest flame and cover. Cook rice until tender but a slight bite is left. Transfer rice to a wooden bowl and mix with sugar/vinegar mixture. Let cool slightly and press the rice into four small cakes either with a mold or by hand. Sauté rice cakes in 1 Tbs. peanut oil over high heat until crispy. Transfer cakes to 350-degree oven to heat through. Salad: Peel and blanch asparagus in boiling salted water for 2 minutes, then quickly plunge them into ice water to stop the cooking. Quickly sauté mushrooms in hot pan with butter and set aside to cool. Trim asparagus to make all equal size and cut in half. Mix asparagus with shallots, chives, sliced green onions, and tomatoes. Season mixture with lime juice, olive oil, salt, and black pepper. Chili Aioli: Combine all ingredients in blender except oil. Blend until smooth and strain through chinois. Discard solids. Add back into blender and drizzle oil in slowly. Tuna: Cut seaweed paper to fit the exact size of tuna steak and wrap it around the fish. Tempura Batter: Whisk together flour, soda water, baking soda, sea salt, and sesame seeds. Heat oil in a small deep fryer to 350 degrees. Dip nori-wrapped tuna in soy sauce, then dredge in flour mixture. Fry for 2 minutes. Drain on paper towels and season with fine salt. To Finish: Arrange salad on side of plate. Slice tuna thinly and place next to salad. Drizzle some of the chili sauce around and serve.
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