Black Tea-encrusted Tuna with Red Rice Stir-fry and Kale Caviar with Edamame Cream Sauce

Recipes by Steve Kelley, CSU Residential Dining Services Production Chef 

Cooked Red Rice
  • 1 C   Red Rice
  • 3 C   Water
  • 1 T   Tuna Spice Rub

Place rice, water and spice rub in rice cooker and cook until fork tender (20 min). Transfer to 1/3 pan in chaffer to keep hot.

4 servings/ 3 oz. per serving

Red Rice Stir-fry
  • 2 C  Kale Leaves
  • 1 C  Edamame Podded
  • ¼ C  Diced Onion
  • ¼ C  Brunoise Carrot
  • ¼ C  Diced Celery
  • 1 T  Minced Garlic
  • 1 T   Minced Ginger
  • 2 C   Cooked Rice
  • 1 T  10% Olive Oil Blend
  • ½ T  Sesame oil
  • ¼ C  Mirin
  • 2 T  Fish Sauce
  • 1 tsp.  Coriander
  • 1 tsp.  Allspice
  • ½ tsp.  Ground Ginger
  • 1 tsp.  Granulated Garlic

Wash and clean kales, save stems for juice, depod edamame. Blanch kale leaves for 2 min then shock in ice bath. Blanch podded edamame for 2 min, shock in ice bath.  Pan sear edamame in oils until light brown and reserve for service. Sauté onions, carrots, celery in oils for 3-4 min, add garlic, ginger and sauté for 2-3 min.  Add kale, cooked rice, mirin, fish sauce and spices. Cook until rice has absorbed liquid. Adjust salt and spices. Hold in 1/3 pan until service.

4 servings/ 4 oz. servings

Kale Salad
  • 2 tsp.  Miso Paste
  • 1 T   Rice Wine Vinegar
  • 1 tsp.  Minced Garlic
  • 1 tsp.  Minced Ginger
  • 2 tsp.  Minced Shallot
  • ¼ C  Julienne Yellow/ Red Pepper
  • ½ tsp.  Sesame Oil
  • 1 T  10 % Olive oil Blend
  • 1 C  Chiffonade Kale
  • To taste  Salt

Mix miso, garlic, ginger, shallot and vinegar. Julienne peppers and place in ice bath to curl peppers. Slowly add oils to make vinaigrette, toss kale and peppers in vinaigrette. Place in chaffer until service to lightly wilt salad.

4 servings/ 2 oz. per serving

Kale Caviar
  • 70 grams  Kale Stem Juice
  • 1 each    Garlic Clove
  • ½ oz.   Peeled fresh Ginger
  • .7 grams   Agar Agar
  • To taste   Salt and Pepper
  • 4 C   10% Olive Oil Blend

Blanch and shock (ice bath) kale stems with garlic and ginger. Juice kale, ginger and garlic into a small bowl. Add agar agar to juice and simmer until dissolved. Pull juice into syringe and drop juice into ½ pan oil, let stand until formed. Strain caviar and reserve oil for later use.

5 Caviar per serving 1 oz. total

Edamame Cream Sauce
  • ½ C  Blanched edamame
  • 2 C  Heavy Cream
  • 1 T  Garlic
  • 1 T  Peeled Fresh Ginger
  • 1 T  Kale juice
  • 1 tsp.  Ground Black Pepper
  • 1/2 tsp.  Ground Ginger
  • 1 tsp.  Ground Coriander
  • 2 tsp.  Salt
  • 2 T  Butter

Add all ingredients except butter to stock pot and simmer until flavor is infused into cream and reduced by 1/2 (10min).  Blend sauce with immersion blender and slowly add butter. Strain sauce into squeeze bottles and hold hot.

4 serving/1.5 oz. per serving

Black Tea Encrusted Tuna
  • 8 oz.  Ahi Tuna Loin
  • 2 T  Smoked Black Tea
  • 2 tsp.  Dried Orange Peel
  • 1 tsp.  Ground Ginger
  • 1 tsp.  Ground coriander
  • ½ tsp.  Allspice
  • 2 tsp.  Wasabi Powder
  • 1/2 tsp.  Ground Black Pepper
  • 1 tsp.  Kosher Salt
  • 2 oz.  10% Olive Oil Blend
  • 1 oz.   Sesame Oil

Mix spices and encrust tuna loin. Sear tuna in medium hot pan for 5-10 seconds per side. Let tuna rest and slice tuna on a bias.

4 serving/ 2 oz. per serving.