By Chef Carlos Montoya, Bari Restaurant
2 pieces of 8 ounces fillet grade A tuna
1 teaspoon fresh ground ginger
2 ounces shitake mushrooms, sliced
2 ounces oyster mushrooms
2 ounces crimini mushroom, sliced
4 ounces baby bok choy (should be heads)
1 tablespoon chopped scallion
Soy Ginger Vinaigrette
2 tablespoons fresh ground ginger
2 teaspoon ground garlic
¾ cup soy sauce
¼ cup rice wine vinegar
¼ cup toasted sesame oil
juice of 1 lime
Clean mushrooms and let them dry properly. Reserved for later.
cut baby bok choy in half, wash will, cold water. Drop bok choy in salted boiling water for 2 minutes and into a bowl with cold water and Ice. Remove bok choy from ice bath and drain properly. Set aside for later.
In a soute pan, sweat the 1 teaspoon of ginger until translucent. Sauté mushrooms with ginger for 3 to 5 minutes or light brown. Add bok choy to mushroom mixture, cook 2 minutes. Season with salt and pepper and 2 tablespoon chopped scallions.
Season tuna with salt and pepper. Heat up skillet or sauté pan with 2 tablespoons of canola oil and 1 teaspoon of toasted sesame oil over high heat, add the tuna. Brown all sides of tuna to golden brown, remove from skillet to pepper towel and pat dry. Let the tuna rest for two minutes. Place onto cutting board.
To serve, slice tuna on a cutting board into quarter inch slices, and arrange over mushroom and bok choy. Drizzle with soy ginger vinaigrette and garnish with sesame seeds.
Soy ginger vinaigrette: whisk all ingrdients. Keep in refrigerator till ready for use.