Carlyle Grand Cafe

Shirlington, Virginia
(703) 931-0777
Executive Chef Bill Jackson

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Shiitake Crusted Tuna on Mashed Potatoes with Carrot Jus

The Tuna
Ingredients:
1) 4 oz Tuna Steak 1" to 1 1/4" thick
2) Clarified butter
3) Shiitake Crumbs (see below)
4) Salt and Pepper

Preparation:
1) Brush the tuna with clarified butter then add a dash of salt and pepper.
2) Then roll (one side only) in shiitake crumbs.
3) Saute in a medium hot skillet with 1 tbs. clarified butter crumb-side
     down for the following times on each side...
          for rare...one minute on each side
          for medium rare...one and a half minutes on each side
          for medium...two to three minutes on each side
          for well down...four minutes on each side
4) Place Cooked Tuna on Mashed Potatoes and add Carrot Jus (see below).

The Shiitake Crust
Ingredients:
(serves 15...adjust to your needs)
1) 2 lbs. shiitake caps
2) 1 cup shallots, chopped fine
3) 1/3 cup garlic cloves
4) 1 quart japanese breadcrumbs
5) 4 oz butter
6) 1 tbs. salt
7) 1 tbs cracked pepper

Preparation:
1) On high heat...saute shiitakes, shallots, and garlic in clarified butter
     for 1 minute.
2) Let cool, and squeeze all liquid from mix.
3) Combine with crumbs and season to taste.

Carrot Ginger Sauce
 Ingredients:
(Servings 1)
1) 5 pounds carrots, peeled
2) 3 tbs. ginger, grated, processed carrots
3) 2 oz. shallots, fine chopped
4) 1 oz garlic, fine chopped
5) 2 oz. lemongrass, fine chopped
6) 2 oz. lime juice
7) 3 oz. orange juice
8) 2 tbs. unsalted butter

Preparation:
1) Process carrots thru juicer, yield should be approximately 1 quart.
2) In a small saucepan (2 quart) combine ginger, shallots, and garlic
     and lemongrass with 2 tbs. whole butter. Then saute briefly on
     medium heat for 1 1/2 to 2 minutes.
3) Add lime and orange juice and reduce by 1/2.
4) Add carrot juice and bring to a simmer, cook to reduce by 25 percent.
5) Strain and return to fire, whisk in butter, check for seasoning.

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