#CookingWithTealeaves : Seared Tuna with Tangerine Rooibos & Watermelon | TEALEAVES

Executive Chef Antonio Cardoso inspires a clean and smokey tangerine palate with this seared tuna, citrus, and refreshing yellow watermelon arrangement. A glassy base of Tangerine Rooibos tea gelee is topped with evenly sliced tea smoked tuna. Alternates sweet - ripe melon, and garnished with citrusy yuzu mayo and lemongrass foam. Tie the bow with a touch of green micro herbs - that’s preTEA perfect!


Find this recipe & more on our Blog: http://folio.tealeaves.com/category/recipes/ (COMING SOON)
or in Tealeaves Recipes: http://www.tealeaves.com/recipes/


TEA SMOKED TUNA WITH TANGERINE ROOIBOS GELEE :
[see preparation for each ingredient below]

1 Tangerine Rooibos gelee
5 oz yellow watermelon
1 tea smoked & seared tuna loin
yuzu mayonnaise
lemongrass foam
micro herbs

Preparation
1. in a rectangular plate place tea gelee
2. cut watermelon into a perfect square - 2 inches on either side - to the match the size of the seared tuna
3. slice watermelon in ½ inch slices & slice tuna in ½ inch slices
4. alternate tuna and watermelon, placing slices along tea gelee
5. top with lemongrass foam, garnish of micro herbs, & add small dots of Yuzu mayonnaise
serve cold

TEA GELEE

2 oz Tealeaves Tangerine Rooibos tea
2 cups water
3 oz gelatin sheets

Preparation
1. brew tea with water and let steep.
2. add gelatin leafs and agave syrup.
3. Place tea in shallow sheet pan & refrigerate, when cold and solidified cut in rectanular strips

TEA SMOKED & SEARED TUNA

5 oz tuna loin (sushi grade)
Tangerine Rooibos tea

Preparation
1. cut tuna loin into a perfect square - 2 inches on either side
2. place tuna in perforated pan and smoke tuna with tea (a smoking gun can be used).
3. remove tuna from perforated pan, and quickly pan sear to get a perfect rare temperature inside.

YUZU MAYONNAISE

2 oz mayonnaise
2 oz yuzu juice
2 oz sriracha

Preparation
Combine yuzu, sriracha, and mayonnaise.

LEMONGRASS FOAM

2 oz agave syrup
5 lemongrass stalks
1 cup fat free milk
1 oz orange zest
3 g soy lecithin

Preparation
1. infuse milk with lemongrass, and orange zest.
2. cool down and add soy lecithin.
3. bur mox, to create a foam, let sit.


SHOP TEA in Tealeaves Webstore
Organic Tangerine Rooibos : http://bit.ly/1FPcxNe

Watch more TEA RECIPES
BC Forest Tea Ramen with Smokey Bonito & Pork : https://vimeo.com/112831629
Smoked Salmon & Gresham Palace Tea : https://vimeo.com/105590906
Marinated Jidori Chicken Breasts with Shishito Peppers : https://vimeo.com/102962720

MEET the Chef
Executive Chef Antonio Cardoso of Atrio, Conrad New York : https://vimeo.com/114709013

ABOUT TEALEAVES: Known as the luxury tea blender to Michelin Chefs and five-star hotels worldwide, we bring you not only an exquisite cup, but a way of living, beautifully. Order online for quality tea to your doorstep.
Business Inquiries: info@tealeaves.com

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