CITY Issue 58 - (Page 47) CITY LIFE / FAST FOOD SPICY TUNA FOR THE TUNA: Chef Jean-Georges Vongerichten coats tuna with Japanese rice crackers and spices up the dish with a sriracha chili sauce | Serves 4 Cut tuna into 3 inch long, 1.5 inch wide, and 1.5 inch deep rectangles ///////////////////////////////////////////////////////////////////////////////////// FOR THE BREADING: 2 egg whites ½ cup cornstarch Ground Japanese rice crackers Whisk egg whites and cornstarch until smooth. Coat tuna in the egg and corn starch mixture, then in rice crackers. Keep refrigerated until needed. TO SERVE: Fill a large sauce pot 1/3 of the way with grapeseed oil and heat until it reaches 400 degrees. Drop in the tuna and fry for about 25 seconds. The tuna must be a deep golden color on the outside and rare in the middle. Blot the fish well on paper towels and season with salt. Slice into 1 inch thick slices. ///////////////////////////////////////////////////////////////////////////////////// FOR THE SAUCE: 4 egg yolks ¼ cup fresh lime juice ¼ cup fresh orange juice 2 Tbsp. sriracha chili sauce 1 Tbsp. salt 2 cups grapeseed oil Puree everything except the oil in a food processor. Drizzle in the oil when smooth. Refrigerate until needed. TO SERVE THE SAUCE: 6 Tbsp. Scallions (whites only), and sliced thin on a bias 12 Tbsp. citrus-chili sauce Mix well and spoon onto a plate. Arrange the tuna alongside the sauce and serve. PHOTOGRAPHY BY WILLIAM BRINSON CITY TY 47
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