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Tasty Side to Life Tours Website

Tuesday, June 7, 2011

Ahi Tuna Wrapped in Mangetout with Edible Flowers

Tuna Wrapped in Mangetout -soy,lime, ginger vinaigrette and edible flowers
A great chic appetizer for a dinner party full of color 
Makes 12 Servings
  • 2 pounds  of Ahi Tuna
  • Pinch of Sea Salt
  • a bunch of edible flowers (like marigolds)
  • a package of snow peas or mange tout
  • Ginger-Soy-Lime Vinaigrette
  • 1 shallot
  • 2 Tbls finely grated ginger
  • fresh ground pepper
  • 1/4 cup soy sauce
  • 1/3 cup lime juice
  • 1/3 cup olive oil

  1. In a small bowl combine the finely diced shallot, ginger, pepper, soy sauce and lime juice. Use a hand immersion blender to mix (this is a nice restaurant trick that most restaurants use to get a perfect sauce). 
  2. Use a very sharp knife and cut the tuna into small 1 inch cubes. Season the tuna with salt and a bit of the sauce.
  3. Heat a saute pan over high heat. Add the oil and when its is very hot sear the tuna on all sides, 30 secs per side to 1 minute per side. Add some lime juice to the pan and quickly shake the pan and stir around the pan deposits. Drizzle a bit more of the sauce over the tuna and quickly remove from the pan.
  4. Boil the grape leaves or Kale leaves quickly for 3 minutes just to soften.
  5. Meanwhile boil the mange tout or snowpeas in a bowl of salted water for a few minutes. Remove promptly. 
  6. Wrap the tuna with the snowpea and secure with a toothpick. Top with an edible flower et voila!

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