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AHI
TUNA ON GRILLED PINEAPPLE WITH WASABE AND LIME MUSTARD
CARNIVAL COOKBOOK
Carnival Cruises has published a book of its most popular
recipes, called Carnival Experience. You can only buy
the book on board, but here is a recipe we obtained
for you.
Their recipe:
1/2 cup fresh pineapple
Lime mustard (if unavailable add 1 teaspoon lime juice
to 2 tablespoons English mustard)
1 tablespoon wasabe powder
Water
3 lemon leaves
12 oz. fresh ahi tuna
2 tablespoons clarified butter (Heat butter in a saucepan.
Remove from heat and skim impurities off top, use only
the butterfat.) Peel pineapple half; remove center core.
Cut into 6 (1/2-inch) slices; cut into rounds with canapé
cutter. Heat stovetop grill or grill pan. Grill pineapple
slices until lightly browned. Brush with lime mustard.
Chill. Mix wasabe with enough water to form a smooth
mixture. Divide into 12 parts. Shape each into a small
pear. Cut 24 thin strips from lemon leaves. Place 2
on each wasabe pear as stems and leaves. Cut tuna into
12 (1-oz) chunks. Sear tuna pieces in clarified butter.
Place two pieces of tuna on grilled pineapple slice.
Garnish with wasabe pears. Serve cold. Sprinkle with
sea salt and lime peel, if desired.
Yield: 6 servings
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