Blue Crab and Tune Lettuce Roll Salad

Blue Crab and Tune Lettuce Roll Salad

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Credit: Antonio Marquez, chef/owner, La Zaranda Modern Kitchen & Tequila, Dallas, and chef/co-owner, five restaurants, Monterrey, Mexico
The National Culinary Review, July/August 2015

Ingredients

3 oz. fresh tuna, fine diced
3 oz. premium blue crabmeat, shredded
1 t. shredded ginger
5 T. lime juice, divided
1 T. + 1 cup soy sauce, divided
1 T. fine diced red onion
1 t. fine diced serrano pepper
1 T. fine chopped cilantro
2 T. extra virgin olive oil, divided
8 large romaine lettuce leaves, blanched
1 avocado
4 T. fresh cream
Pinch each salt and black pepper
4 T. honey
2 T. finely chopped salted peanuts
2 T. beet sprouts
2 T. julienned serrano pepper
2 T. red onion strips

Instructions

1) Place tuna in mixing bowl; add crabmeat, ginger, 3 T. lime juice, 1 T. soy sauce, diced red onion, diced serrano pepper, cilantro and 1 T. olive oil. Refrigerate, covered, for 15 minutes.

2) In medium pan, boil water with 1 T. of salt. Reduce heat; add lettuce leaves to blanch for 1 minute. Gently remove leaves to ice water to cool quickly. Drain leaves; reserve.

3) Peel and deseed avocado. In mixer or bowl, add remaining 2 T. lime juice, cream, salt and pepper; mix or blend to soft cream. Check seasoning; adjust. Cover with plastic wrap; reserve.

4) In small saucepan, mix remaining 1 cup soy sauce and honey. Over medium heat, reduce by half, about 8 minutes. Remove from heat; cool.

5) Cut 4 (8x8-inch) sheets plastic wrap. Remove hard white part from blanched lettuce leaves. Place 2 leaves on each sheet. On top, at center, put a quarter of crab/tuna mixture. Close lettuce over top; roll to form long, firm "sushi roll." Refrigerate 30 minutes.

6) Remove rolls from refrigerator. Cut each into 4 or 5 segments (discard plastic wrap). To plate, place avocado cream in center as base; place rolls on top. Sprinkle chopped sauteed peanuts on top of each roll. With spoon, spread soy/honey reduction on top of rolls and over center of plate. Sprinkle with olive oil drops. Place beet sprouts, julienned serrano pepper and red onion strips on top.

Yield

4 portions

Tags

Salad, Seafood, The National Culinary Review

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