A crispy tuna steak with some delicious crispy
green beans on the side, lots of green onion.
Both the fish and the green beans have two different sauces.
For the fish, for our tuna, we have four beautiful
tuna steaks seasoned lightly with salt and pepper,
and then I spiced up our breading, so it's like
a fish tonkatsu really.
It's a beautiful crispy cutlet.
So we've got four beautiful tuna steaks here,
seasoned lightly with salt and fine ground pepper.
And in this dish I put a combination of both panko
and fine bread crumbs.
The fine bread crumbs really help everything
stick and stay together.
And then I made from my own spice pantry
basically like a togarashi, like a seven spice blend.
Just your basics.
All of us have most of this just sitting in the cupboard.
Ground ginger, best friends granulated garlic
and granulated onion, they like to hang out together,
and ginger really likes garlic, so they're like a
lovely little threesome over there.
Then any type of chili powder,
most chili powders are blends, this is gebhardts,
it has a nice color to it, moderate heat level.
Little chili powder, and then black and white,
or this is a toasted white sesame seed.
Both black and toasted white sesame.
One or the other is fine, you don't have to use both.
I happen to have both, so threw it in there.
So then we're going to take the fish,
press it right into those crumbs,
and get about a quarter inch of oil
good and hot over medium to medium high heat,
and then drop them in and let them cook gently.
Course the tuna can be a little pink in the middle.
You don't have to cook it all the way through.
Don't kill the tuna.
So in this bowl instead of mayo,
this is the sauce for the tuna, I have aquafaba.
To that I added some Dijon mustard.
We're gonna add some of the ground ginger that we just used.
In this case for this sauce I'm gonna throw in
a little fresh garlic, some lime juice, some sriracha,
and a little tamari.
Here today gone tamari I always say.
(laughing)
We're off to the races.
I'm gonna keep an eye on the prize over here
with our crispy tuna.
When we come back we'll make our crispy green beans,
right after this.
(audience cheering)
Okay on to the green beans.
When you bring the green beans home,
you can buy them ready trimmed if you don't feel like
you know taking the time to pick them,
you're gonna blanch them just to kind of get them going.
You put them in boiling water for about 30 seconds
to a minute, take them out and cold shock them,
then get a pan extremely hot, pack the beans very dry,
throw a little bit of that high temp oil in the pan,
and blister them.
This takes like two minutes tops.
Once they're blistered then you're going to add
an entire bunch of scallions, cut on a bias
into just a couple inch pieces.
The point here is crispy, you do not want these
to lose their color or their beautiful texture.
I'm gonna take out the last of our tuna steaks here,
you don't want to over cook crispy tuna.
Turn that pan off.
To this pan the natural salt.
We're gonna add a little soy, or tamari, or shoyu,
or liquid amino if you want it to be gluten free.
We're gonna add a little splash of Mirin
(sizzling)
for sweetness, and we're gonna finish with a little bit
of toasted sesame oil.
All of these should be kept in the refrigerator
once you open them.
And we'll let this cook down for just a minute,
and let that sauce combine and glaze our beans.
When we come back we'll plate the whole thing.
(audience cheering)
Okay guys, here's how we plate this.
Take your big beautiful tuna steak, gorgeous.
To go on top of that we have our sriracha soy sauce mixture,
slather that down over that whole, oooo, looks so good.
And then I sprinkle a little bit
of chive over the top of that.
And then
(rattling)
look at those glazed green beans.
I mean really.
(audience clapping)
So bright and crispy and lovely.
(audience cheering)