Marinated Bluefin Tuna with Vegetables and Soy Sauce
This refined recipe showcases premium Bluefin tuna, marinated in an aromatic blend of soy sauce, lime, garlic, ginger, and lemongrass. It is expertly paired with a vibrant medley of tender-crisp blanched asparagus and baby carrots, alongside sweet, glazed turnip and carrot. Finished with fresh radishes, cherry tomatoes, and dill, this elegant dish offers a sophisticated balance of savory, sweet, and fresh flavors, ideal for a memorable lunch or dinner.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 2 Mixing Bowls One for marinade, one for blanched vegetables
- 1 Sauté Pan or Skillet For searing tuna and glazing vegetables
- 1 Whisk For preparing the marinade
Ingredients
Main
- 150 g 5 oz Bluefin tuna
- 50 mL 3 tablespoons Soy sauce
- 10 mL 2 teaspoons Lime juice
- 5 g 1 teaspoon Garlic, finely chopped
- 3 g 1/2 teaspoon Ginger
- 10 mL 2 teaspoons Olive oil
- 1 stick lemongrass
- 4 pieces White asparagus
- 3 Baby carrots
- 4 pieces Green asparagus
- 4 Radishes round
- 2 Cherry tomatoes
- 20 g 4 teaspoons Dill
- 1 piece Celery leaf
- 50 g 2 ounces) Butter
- 75 g 2 ½ ounces Sugar
- 30 g 1 ounce Turnip, long
- 30 g 1 ounce Carrot
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a non-reactive bowl, whisk together soy sauce, lime juice, finely chopped garlic, ginger, and olive oil. Bruise the lemongrass stick to release its aroma and add it to the marinade.
- Marinate the Tuna: Cut the Bluefin tuna into desired serving portions (e.g., 6 uniform pieces). Place tuna in the marinade, ensuring it's fully coated. Refrigerate for 15-30 minutes.
- Blanch Asparagus & Baby Carrots: Trim white and green asparagus and baby carrots. Blanch them in well-salted boiling water for 1-2 minutes until tender-crisp. Immediately transfer to an ice bath to halt cooking, then drain thoroughly.
- Glaze Turnip & Carrot: Peel and cut the long turnip and carrot into decorative shapes (e.g., small cylinders or bâtonnets). In a small pan, melt butter with sugar. Add the cut turnip and carrot, and gently cook until tender and lightly caramelized. Season with salt and pepper.
- Prepare Fresh Garnishes: Wash and thinly slice the round radishes. Halve the cherry tomatoes. Finely chop the dill and prepare the celery leaf for individual garnish.
- Sear the Tuna: Heat a skillet over medium-high heat with a touch of olive oil. Remove tuna from marinade, pat dry to ensure a good sear. Sear tuna for 1-2 minutes per side for a rare interior, adjusting for preferred doneness.
- Assemble Plates - Base Vegetables: On each of six serving plates, artfully arrange the blanched white and green asparagus, and baby carrots as a base.
- Add Glazed Vegetables: Distribute the warm, glazed turnip and carrot pieces among the blanched vegetables.
- Position Tuna: Carefully place a seared tuna portion on each plate, nestled amongst the prepared vegetables.
- Garnish & Serve: Finish each plate by scattering fresh radish slices, cherry tomato halves, chopped dill, and a celery leaf. Serve immediately.
Notes
For the Bluefin tuna, superior freshness is non-negotiable. While the recipe implies marination, consider a quick sear on each side to create a delicate crust while preserving a rare, tender interior, enhancing its luxurious texture and flavor. Alternatively, slicing the raw, marinated tuna thin for a sashimi-style presentation is excellent. When preparing the marinade, always bruise the lemongrass to fully release its essential oils. Taste and adjust the balance of soy sauce and lime, aiming for a vibrant interplay of umami and acidity. For the vegetables, blanching the asparagus and baby carrots briefly ensures they retain their vibrant color and tender-crisp bite. The butter and sugar glazed turnip and carrot provide a welcome sweetness and contrasting texture. Thoughtful plating, focusing on varying heights, colors, and textures, will elevate this dish to restaurant quality.