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Lacquered Ahi Tuna with Squash and corn Ravioli, Lemon Grass Buerre Blanc

(Yields enough for 15)
320 grams (11 ounces) red bell pepper, finely julienned
150 grams (5 1/2 ounces) fresh ginger, finely julienned
80 grams (3 ounces) garlic, minced
1 1/2 cups white wine vinegar
2 1/2 cups ketchup
1 1/2 cups soy sauce
1 cup white wine
1/2 sesame oil

Combine all ingredients in a pot and simmer on low heat, making sure the bottom does not burn. Simmer until it becomes a paste.

(serves 1)
3-4 ounces Ahi tuna
1 tablespoon olive oil

Cut the tuna into 2-inch by 2-inch squares. Coat top and bottom of tuna with lacquer. Heat olive oil in pan. Sear tuna for 30 seconds on each side and remove. Next, take a spoon and put some lacquer (1 tablespoon) on the top of the tuna and it is ready to serve.

Lemon grass buerre blanc
5 shallots, roughly chopped
1/2 head of garlic, chopped
2 sprigs fresh thyme
1 tablespoon butter
2 stalks lemon grass
Zest from 1 lemon
Zest from 1 lime
Zest from 1 orange
1/2 bottle white wine
2 cups heavy cream
1 pound butter, chilled
Salt and white pepper, to taste

Sweat shallots, garlic and thyme with butter. Add zest from lemon, lime and orange. Deglaze with wine and reduce until nearly dry (au sec). Add cream, bring to a boil and reduce again. Add butter, one pat at a time, whisking constantly until melted and emulsified (monter a beurre). Season and strain.

Red Bell Pepper Sauce
2 shallots, sliced
1 cloves garlic, sliced
1 tablespoon butter
1/2 can small red bell peppers (Pimientos del Piquillos-available in Whole Foods)
1/4 cup lobster stock
1/4 cup white wine
Salt and pepper, to taste

Sweat shallots and garlic in butter, then add peppers and sweat. Deglaze with white wine and continue cooking until almost dry. Then add lobster stock and cook for about 5 minutes. Blend and season.

Squash-corn ravioli
3 cups lobster stock
1 butternut squash, large dice
6 small carrots, large bias cut
3 cups frozen corn kernels
Orange zest from 2 oranges
Salt and pepper, to taste
Won ton wrappers, as needed
Egg wash, as needed
Oil, as needed

Bring lobster stock to boil. Place all vegetables in separate pot and pour stock over without covering vegetables. Bring to boil again and cook until dry. Put pot in oven to dry completely. Cool slightly, add orange zest and puree until smooth. Add salt and pepper and cool.
Wrap in Won-ton wrapper and seal closed with egg wash. Cut to make circle and fry in hot oil. Drain on paper towel.

To serve
Blend lemon grass beurre blanc and red pepper sauce. Place orange-corn ravioli. Ladle sauce on plate and place tuna on top. Garnish with lemon grass and vanilla bean. Serve with white asparagus.

Lacquered Ahi Tuna
Sous Chef Gavin Kaysen
El Bizcocho
Rancho Bernardo Inn
Inspiration for Executive Chefs