Coriander Crusted Tuna with Creamed Cabbage and Fried Leeks
A Sashimi grade tuna by Chef Rebecca Jean.
Servings: 2 serving
Ingredients
- 4 Sprigs Chervil
- 2 Cups cabbage
- ½ Cup coriander
- ¼ Cup rice flour
- 1 Clove Shallot
- ¾ Pound Tuna Sashimi Grade
- 10 Wedges Kumquats
- ¼ Cup hoisin sauce
- 5 Cups leek .
- ½ Teaspoon cardamom
