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Chef Paul Mattison – Perspectives – REAL Delicacies

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Chef Paul Mattison’s

Yellowfin Tuna With Soba Noodles

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

Chef Paul Mattison’s Yellowfin Tuna With Soba Noodles

Enjoy!
Serves four

Tuna-Soba-H--1121

4 tuna loins, 5 ounces each
4 tsp togarashi powder
4 Tbsp vegetable oil
½ pound soba noodles
1 tsp sesame oil
2 Tbsp vegetable oil
1 minced shallot
1 tsp chopped ginger
1 tsp chopped garlic
1½ cups drained Pickled Asian Vegetables (page 21)
3 Tbsp Sweet Thai Chili Sauce
4 small bok choy
4 Tbsp salted butter
salt and pepper to taste

Lightly dust each loin with togarashi powder and season with salt and pepper. Quickly sear in hot oil for one minute on all sides. Cook the soba noodles then shock in cold water. Heat the sesame and vegetable oil, then sauté the shallots, ginger and garlic for 1 to 2 minutes. Do not brown. Combine with the soba noodles and Pickled Asian Vegetables. Add the Sweet Thai Chili Sauce and mix well.

Trim the roots from the bok choy and blanch in salted water. Drain and top with the butter. Serve the tuna with the soba noodles, bok choy, sweet soy sauce and Wasabi Lime Crème Fraîche.

Wasabi Lime Crème Fraîche
3 Tbsp prepared wasabi
1 cup sour cream
juice of ½ lime

Combine all ingredients and mix well.

Sweet Thai Chili Sauce
2 Tbsp sweet soy sauce
2 Tbsp sweet Thai chili
1 Tbsp lite soy sauce
1 Tbsp sesame oil
1 Tbsp chopped cilantro
1 Tbsp thinly sliced scallions

Combine all ingredients and mix well.

Pickled Asian Vegetables
½ cup julienned carrots
½ cup julienned cucumbers
½ cup julienned red pepper
¼ cup julienned red onion
Pickling Liquid
1 Tbsp chopped cilantro

Marinate all vegetables in the Pickling Liquid for 45 minutes. Remove the vegetables from the marinade and add the cilantro to the vegetables.

Pickling Liquid
1 cup white vinegar
1 cup sugar
½ cup water
1 tsp chopped jalapeño pepper
1 tsp mustard seeds
1 bay leaf
1 Tbsp salt
1 tsp chopped fresh ginger
1 smashed garlic clove
1 star anise
½ cinnamon stick

Combine all ingredients in a small sauce pan. Bring to a boil then simmer for 15 minutes. Strain. Best if made one day ahead. When making Pickled Asian Vegetables, soak vegetables for 45 minutes, remove and drain. Then add chopped cilantro.

Enjoy!

paul-mattison-210Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

Copyright © 2016 REAL Exclusive Magazine www.getrealexclusive.com
Links to this article are encouraged

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