Tuna on Rice
created by Challenger Shinya Tasaki (1995 World Champion Sommelier)
Battle Tuna
reverse-engineered by David J Rust

Ingredients:

Steps

1. In a saucepan, bring the white wine to a boil and season with the salt.

2. Add the apple jam and continue to boil until it dissolves. Reduce the heat to a simmer and continue to cook, reducing the mixture to about a cup of liquid.

3. Remove the wine/jam mixture from the heat and pour it into the cooked rice, blending it thoroughly. Mound the rice into equal portions on 6 plates for serving.

4. Cover each mound of rice with thinly sliced tuna, enough to cover the top of each mound. About 2-3 ounces of tuna per serving.

5. Garnish with herbs and serve.

Serves 6 as a small side-dish.

Iron Chef Notes:

The Challenger elected to garnish this dish with a blend of salt-cured chinese cabbage, honeywort, scallions and something called "miyoga". Despite the apple jam and wine in the sushi rice (and no trace of vinegar), the garnish was said to add a Japanese look and flavor to the dish. There was about 2-3 Tablespoons of the garnish with each serving.

Also, there was a white wine sauce created by the Challenger during the episode that I cannot figure out. I didn't see it used anywhere and it was distinctly different from the white wine/apple jam used in this recipe. It was made from kelp/tuna broth, white wine and soy sauce. At one point, I saw it sitting next to the thin slices of tuna, so I guessed that -maybe- it was used to marinade the tuna itself. However, the finished product did not look like it had been marinaded. Still, you may want to try something like this...