Tuna and Chili Tapioca with Asian Pear
Author: 
 
Ingredients
Tapioca (about 20 servings)
  • 7 oz. large pearl tapioca
  • 5 shallots peeled and sliced thin
  • 2 ancho chilies toasted and chopped
  • 9 chipotle peppers toasted & chopped
  • 6 dried thai chilies
  • 4 tbs. Annatto seeds
  • ¼ c. Grape seed oil
  • 1 tsp. Cloves toasted
  • 4 cinnamon sticks toasted and smashed
  • 1 tbs. Sichuan peppercorns crushed
  • 4 tbs. Salt
  • 3 tbs. Sugar
  • 7 c. Water
  • Chili oil
  • 1 tsp. Salt to finish
Lime-Coconut Broth
  • 5 stalks lemongrass
  • 40 kaffir leaves washed & chopped
  • 1 green finger chili washed & chopped
  • 3 c. coconut juice
  • ¾ c. coconut milk
  • ¾ c. lime juice + 3 oz to finish
  • ¾ c. sugar
  • 1½ tsp. Salt
To Serve
  • Tuna
  • Tapioca
  • Asian pear, peeled, cut into ¼” diamonds
  • Jicama, peeled and cut into ¼” diamonds
  • Red bell pepper char grilled, peel, cut in ¼” diamonds
  • Scallion greens cut on bias
  • Lime coconut broth
Instructions
Tapioca
  1. Sweat all but tapioca, sugar, salt and water in oil until golden. Add water, salt and sugar and bring to boil, simmer for 30 minutes then strain thru a chinois. Bring back to a boil then add tapioca and cook, stirring until clear. Drain under cold running water until cool. Put in a container and just cover with chili oil, then season with salt and reserve.
Broth
  1. Clean, crush and finely chop lemongrass. Combine coconut juice, milk, chili, lime juice, sugar and salt and bring to boil. Add lemongrass and kaffir, mix well and let cool, uncovered. Strain through chinois and finish with lime juice.
To serve
  1. Slice tuna into 1” long, ½” wide and ?” thick pieces. Serve 10 pieces per plate. Arrange in a chilled shallow medium size bowl and fold each piece in half. Season tuna with salt then scatter with chili tapioca, then with jicama and pear. Sprinkle with scallions and then scatter with red pepper. Cover halfway with coconut-lime infusion and serve.
Recipe by Honest Cooking at https://honestcooking.com/exploring-asian-flavors-with-chef-anthony-ricco/