Tuna Carpaccio with Wild Blueberry Wasabi Sauce

Tuna Carpaccio with Wild Blueberry Wasabi Sauce

Dave DeWitt Recipes Leave a Comment

Thanks to the North America Blueberry Association for this recipe and photo. From the article Blazing Blueberries.

Ingredients

1 pound sushi-grade tuna steak
2 teaspoons oil
Salt and pepper to taste
1 tablespoon honey
2-3 teaspoons wasabi
1 teaspoon balsamic vinegar
1/4 teaspoon sugar
1 cup fresh or frozen Wild Blueberries
handful of arugula leaves

Instructions

Blot tuna steak dry with a paper towel. Heat oil in a non-stick frying pan over medium heat. Cook the tuna on both sides until browned but not cooked through. Remove from heat and let tuna rest in the pan off stove for a few minutes. Season tuna with salt and pepper. Cool completely.

In a small bowl, combine honey, wasabi, balsamic vinegar and sugar. Gently stir in blueberries.

To serve: cut tuna steak diagonally against the grain with a sharp knife into thin slices. Divide steak between four plates, spoon blueberry sauce over top, and garnish each portion with arugula. Serve with a baguette.

Mustard Horseradish Sauce (349x262)

Mustard Horseradish Sauce

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This version of horseradish sauce is excellent with roast pork or grilled chops.

Ingredients

1 1/2 teaspoons prepared horseradish (or more to taste)
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon country-style Dijon mustard
1 tablespoon cider vinegar
Coarse kosher salt & freshly ground black pepper, to taste

Instructions

Whisk the ingredients together in a small mixing bowl until incorporated. Allow the flavors to blend for at least two hours before serving.

Hill County Pungent Peach-Pecan Sauce

Hill County Pungent Peach-Pecan Sauce

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Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

1/2 cup sugar

1 cup orange juice

2 tablespoons vinegar

1 tablespoon crushed dried habanero chile

1 3-inch stick cinnamon

1/4 teaspoon ground cumin

1 tablespoon finely grated orange peel

3 large peaches, pitted and peeled, and chopped fine

1/2 cup toasted pecans, chopped fine

Instructions

In a saucepan, dissolve the sugar in the orange juice and vinegar. Add the chile, cinnamon, cumin, and orange peel. Bring to a boil, reduce the heat and simmer for 20 minutes until it becomes a thick syrup. Discard the cinnamon, add the peaches, and simmer for 5 minutes. Stir in the pecans and heat for an additional minute before serving.

Heat scale: Mild

Sun-DriedTomatoPesto

Sundried Tomato Pesto Sauce

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Ingredients

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese

Instructions

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.

Stir in olive oil and Parmesan cheese. Season with salt to taste.