This week, chef Nick Martschenko of South End and Uncorked Restaurant, shows Tina Redwine how to make decadent summer dishes and drinks. 

 

Tuna Mix
3 oz siracha
I quart sesame base
I quart sesame vinaigrette

Sesame Vinaigrette
14 oz soy sauce
10 oz sugar
20 oz rice vinegar
2 oz black sesame seeds
Pinch of red pepper flakes
12 oz sesame oil
12 oz pomace oil

Sesame Base
64 oz soy sauce
4 c brown sugar
1 bunch cilantro
2 oz chopped garlic

1) Heat all ingredients in a pot until cilantro turn brown
2) Blend in blender and pass through chinois
3) Cool

Use sushi grade tuna (Ahi or Yellow fin tuna from Hawaii) W
dice the tuna and put aside
make the vinaigrette, in the pot combine soy sauce, brown sugar, cilantro, chopped garlic, heat it up, puree it and chill
make a sesame base, mix soy sauce, white sugar, rice wine vinegar, sesame seeds, a little bit of chili flakes, sesame oil and a little bit of olive oil.
add a little bit of the base to the vinaigrette with a bit of sriracha add that to the tuna poke
fancy it up with a little bit of sesame oil powder. Some micro cilan and a wonton crisp

Nick Martschenko

Chef and Owner 

South End and Uncorked Restaurant