Coriander Seared Tuna Cubes Recipe


Seared Tuna Coriander Cubes
Alright, first off you take some Coriander leaves, I have washed these and then allowed
them to dry and you want them to be dry so they stick to the tuna, and first you’re going
to chop them up. So first you roll them up to chop them, this makes it easier. You roll
it like a cigar more or less, and then you start to chop.
Alright so now after you finished cutting the coriander leaves, what I am going to do
is add my sushi-grade tuna, I have precut this to be 2.5cm by 2.5cm or 1 inch by 1 inch,
and then the length is irrelevant, just as long as you want. Now I am going to cover
it with sesame seed oil, rub it in. Just take some, rub it in on both sides, nice and quickly,
this will help the coriander leaves stick to it, and also it will give it a delightful
smoky aroma — perfect. Now I have rubbed it and I am going to just roll it in the coriander
leaves. Just keep rolling it like this until the tuna is evenly covered in coriander. Once
it’s covered put it to one side until needed. Okay so now you add some sesame seed oil into
a hot pan and then you add your coriander covered tuna. The key here is to turn the
tuna 90° every 15 to 20 seconds, so that it doesn’t get overcooked on any one side,
remember this is sushi-grade tuna and meant to be enjoyed raw like sashimi. The point
of searing the tuna in a hot pan is to stop the Maillard reaction which is when you ground
proteins like fish or meat in a hot pan, and this adds a subtle layer of flavors and complexity
to your final results which is just mind-blowing. And then once you’re done bring it back to
the cutting board. Okay you want to leave this to rest for about one to two minutes
and then you want to start wrapping it in Nori. Now you take your Nori and you just
cut it to size so there is no excess and then you simply just wrap it around.
Then once it reaches the end you just cut the excess off, and then let it rest on the
seal for just about a minute so that it tightens up. Once you have let the Nori rest so it
tightens up you can start cutting, just do one cut to start and then just keep cutting
it into even size bits until you reach the end of your tuna roll.
It helps to have a very sharp knife when doing this, if you want more information about the
knives I use click on the link that has just appeared on the top left corner of your screen
for more information, also there will be one in the description of this video — perfect.
Alright so now to plate up. I am just going to take this plate, now I am going to place
a couple of lettuce leaves on the plate — okay, beautiful. Now a different type of lettuce,
alright — perfect. Now I am just going to place my tuna cubes in a diagonal line just
to make it a little bit more interesting, and now some red pepper and lemon twists.
And now last but not least a pair of carrot butterflies — just like so. If you want to
learn how to make the carrot butterflies or the lemon and red pepper twists, the links
have just appeared to both of them on the side of the screen, top left corner — and
that’s basically it. Now you can enjoy this sushi platter and hopefully you guys like
it and make it at home. There we go now you know how to make the seared
tuna cubes, if you guys want to see a related video check out the blocks tuna cubes, a link
has just appeared on the bottom left corner of your screen, and if you want to see more
videos then check them out right now by clicking on the right. Also if you haven’t subscribed
to my channel already you should do so right now by clicking on the top left corner of
your screen. Thanks for watching, I’m Chef Devaux, see
you guys next week. Good-bye. END

46 comments on “Coriander Seared Tuna Cubes Recipe”

  1. Christoph says:

    Awesome, as always! Thanks for sharing.

  2. yxLaiLaixy says:

    This looks REALLY good! 🙂

  3. WhenIdreamaboutyou says:

    Nom nom

  4. maria victoria atazan says:

    Thank u…..for sharing ur recipe…..I love shushi

  5. Alex theloler says:

    Why this is so good O.o

  6. Vim Wac says:

    Awesome video! I love the way you plated your dish. It's so colourful!

  7. Jared Paris says:

    Do you work at a sushi restaurant?

  8. Raven North says:

    Davy, I'm a new subscriber and been loving your videos. You've inspired me to do more Sushi. 😀

  9. Marcus Andersson says:

    Looks to good to eat, ide just frame it

  10. Badulus says:

    So cooooool!!!

  11. lauraky36 says:

    Looks absolutely delicious. More of these without rice would be great!!

  12. HARDCORESKELETORN says:

    Looks amazing!

  13. Dual Love says:

    The plate looked delightful. Such a joy for the eyes before the mouth.

  14. pde442 says:

    Great video

  15. Brian Merritt says:

    I love those types of plates. They're hardcore.

  16. Aline Mendes says:

    i bet it tastes as good as it looks!  
    Amazing and perfect, i would love to taste.
    good job 

  17. Felix Adame says:

    Trash! That's not sushi at all

  18. Hollis Inman says:

    Perfect, beautiful ! But I miss the intro, check out chef John at Food Wishes. Glad to see the decor is developing, nice.

  19. grabotte says:

    Splendid and – I suppose 😉 – delicious ! I note that as there is not rice, you did not call it sushi but CUBE, nobody will be able not to agree… 😉 🙂 
    Magnifique et – je suppose 😉 – délicieux ! Je note que comme il n'y a pas de riz, vous ne l'avez pas appelé sushi mais CUBE, personne ne pourra ne pas être d'accord… 😉 🙂

  20. Maaike schouten says:

    Omg perfection, love it!

  21. Potrosson says:

    Awesome! i've been waiting for this video! 🙂 This will definatly be the next thing i try

  22. Tenshi Kuro says:

    damn good = w = Sunday I try to make the sushi I do not know how to do it but I just know that I want to try > w < I can not wait and thanks

    dannatamente buono =w= domenica provo a realizzare il sushi non so ancora come farlo ma so solo che ho voglia di provare  >w< non vedo l'ora e grazie

  23. Mominaodiji says:

    I'll have to try this!

  24. Ztar473 says:

    it looks just delicious 

  25. Midnight7762 says:

    I really like what you're doing. And the quality of performance you really professional.Just slightly lacks speed. But the end result is perfect!

  26. Jeff Ruves says:

    Is there a certain way you have to prepare the raw fish before you can start putting it into the sushi?

  27. FourthBornChild says:

    Hi, can I use lamb meat or any kind of meat instead of tuna? Thanks 🙂

  28. Clover HighFive says:

    Now I have to save your videos for when I eat cause otherwise I get hungry… 🙂

  29. Carlson Darlson says:

    Nice intro!

  30. Carlson Darlson says:

    New kitchen? Nice

  31. Avelyn Koni says:

    doge like 🙂

  32. vanscoyoc says:

    I want to see how you eat it.  Ignore the twists and lettuce or eat them?

  33. Arch Angel says:

    Do you eat everything you make or do you throw it away ????

  34. 一条寺烈 says:

    It looks so tasty but I think it's not sushi. It's much more like "tataki".
    Tataki is a recipe which you toast the suface of "Sashimi-raw fish-"
    and add some spices and herbs.It's eaten with soy source.

    Anyway,  I'm not accusing you. I haven't seen the similar style of Tataki you made.
    I bet your idea have a great potential originality  to be a one of new standard style for tataki if you introduce your recipe as tataki to japan.

    Please just forgive me if my English is strange or if my texts looks offensive. 

    This is a adress for tataki.
    http://en.wikipedia.org/wiki/Tataki

  35. grabotte says:

    Chef, do you think that is possible – and good – with shiso leaves ??
    Chef, pensez-vous que c'est possible – et bon – avec des feuilles de shiso ??

  36. HardICoreIGoat says:

    May i ask what seperates this tuna from normal raw tuna? You said this was made to be enjoyed raw?

  37. Dar Chong says:

    your awesome i luv your vids

  38. Amblix says:

    can you show us how to make sushi salad??

  39. Posy May says:

    The sound of coriander being chopped is soooo nice!!

  40. Aidan Stewart says:

    you should have a restaurant where you serve all your special sushi rolls.

  41. Xavier Jones says:

    "and now a pair of carrot butterflies" lmafo, now you're just over achieving!

  42. flying frenchman says:

    Can use a blowtorch to sear the toro, then add the coriander?

  43. Tony Raccoon says:

    What kind of magical looking lettuce is that

  44. Birdie's Frijoles says:

    This dude is an artist

  45. Melanie Truot says:

    i really have to make one now!

  46. Caroline Quiroga says:

    can you make sushi like tuna that is bought from high st supermarket like sainsbury?

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