Ahi Tuna wrapped in Prosciutto with Yellow & Red Pepper Essence with Micro Shiso Green

For the Tuna:

Ingredients:

• Fresh Origins Micro Chamomile & Micro Shiso Green
• 5 oz cut of rectangular sashimi tuna
• 4-5 slices of thinly sliced prosciutto
• Salt, Fresh Ground Pepper
• Fleur de sel
• Yuzu juice
• Olive Oil

For the Peppers:

Ingredients:

• 2 Red Bell Peppers
• 2 Yellow Bell Peppers
• Salt, white pepper
• Shiracha
• 1oz Cabernet Vinegar
• 2oz Simple Syrup

Directions:

Cut the tuna into large rectangles, season lightly all sides.  Roll the tuna with prosciutto tightly. Set in refrigerator.

Roast and peel yellow and red bell peppers. Blend yellow peppers until smooth with salt, white pepper and a few drops of simple syrup. Pass through fine sieve.  Add 1/3tsp shiracha and blend well.  Repeat with red peppers. Let sit for 1 hour before use.

Heat a non stick pan and sear the prosciutto wrapped tuna for 2 min on each side with med to med high heat.  Remove from heat and let rest for 2-3 min.  Slice the tuna into small thin square slices. The tuna should be rare in the most parts.

Toss Micro Chamomile and Micro Shiso Green with a few drops of yuzu juice and olive oil.  Place Tuna on a plate. Using the Red pepper essence place a stripe of sauce close to the tuna, then add a few drops of the yellow pepper essence around it.  Drizzle a few drops of yuzu on the tuna and a few drops of olive oil and some fleur de sel. Place MicroGreen salad on top.

Citrus Ceviche with Micro Chamomile

Ingredients:

• Fresh Origins Micro Chamomile
• 4 oz fresh Chesapeake Rockfish
• Juice from 1 lemon
• Juice from 1 lime
• Zest from 1 lime
• 2oz freshly squeezed Orange Juice
• 1tsp to 2 tsp Scallions (finely chopped)
• Extra Virgin Olive Oil
• Lemon Rind (Candied)
• Fleur de Sel
• Fresh ground pepper

For the Ceviche:

Directions:

Dice the rockfish into very small pieces. Place in a shallow container. Mix in the citrus juices and the zest. Let sit for 35 minutes to an hour, covered, in the refrigerator. The lemon will effect the appearance and taste of the fish if it sits too long, so pay attention. Drain 3/4 of the juices allowing just a little to remain.  Add olive oil to lightly coat and stir in the scallions. Season with salt and pepper.  Reserve ceviche in the refrigerator.

For the Candied Lemon Rind:

Ingredients:

• 1 Lemon, washed well
• 2 1/2 cups Sugar
• Water

Directions:

Use a vegetable peeler to remove the peel from the lemon in vertical strips.  Try to remove only the yellow zest, avoiding as much of the white pith as possible.  Save the lemon for another use.

In a small saucepan, combine the peels with 2 cups of cold water.  Bring to a boil, then drain out the water.  Again add 2 cups cold water, bring to a boil, and drain.  Repeat the process a third time, then remove the peels from the pan and set aside.

Add 2 cups of sugar and 1 cup of water, whisking until the sugar dissolves.  Add the peels and bring to a boil over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, (max 10 minutes).  Drain the peels and let cool.

Add the remaining 1/2 cup sugar into a medium bowl and add the peels.  Toss to coat. Using a fork, remove the peels one at time, gently shaking each to remove excess sugar.  Store in an air-tight container.  The peels will keep for several weeks.

To Finish:

Toss Fresh Origins Micro Chamomile very lightly with a few drops of lemon and a tiny bit of olive oil to coat. Using a mold ring, form the ceviche on a plate, then drizzle lightly with olive oil, a small pinch of Fleur de sel and one thin strip of the candied lemon rind. Place Fresh Origins Micro Chamomile on top.  Serve cold.