Ingredients:
6 6-oz.
portions of tuna
1 cup coconut milk powder
1 cup soy sauce
1 egg
1 6-oz. fresh pom wonderful pomegranate juice
1/4 cup honey
3 cups cashew nuts
1 1/2 cup panko bread crumbs
1 lb Japanese buckwheat soba noodles
12 oz. jumbo lump crabmeat
1 large mango, medium diced
1 cup cilantro leaves
2 TBSP extra virgin olive oil
Cashew
Crust :
Pulse
cashew nuts in food processor to crumbs.
In mixing bowl, mix cashews and Panko.
Season with salt to taste.
Pomegranate Soy Sauce:
Combine pomegranate juice, 1/4 cup soy sauce, 1/4 cup honey in mising
bowl and whisk together.
Tuna:
Whisk 3/4 cup soy sauce and 1 whole egg to make soy egg wash.
Completely dust tuna in coconut milk powder.
Submerge tuna in soy egg wash, then bread with cashew nut crust.
Put 2 TBSP extra virgin olive oil into large saute pan over medium-high heat.
Sear the tuna on all four sides until golden brown (rare).
Pasta and Plating:
Cook Soba noodles in boiling water to al-dente (one minute). Drain.
Heat Pomegranate soy sauce in large saute pan. Add Soba noodles to reheat.
Split evenly into 6 bowls.
Slice tuna into half against the grain. Arrange two halves in each bowl.
Garnish each bowl with 2 oz. jumbo lump crabmeat, 2 oz. diced mango, and cilantro
leaves.
Prepared for Your Day by Chef Fred Neuville of 39 Rue de Jean
39 John Street
Charleston, SC
843-722-8881