Crab, black rice & dried tomatoes, Pink grilled tuna with candied carrots, vanilla bananas in their skins

Name: Crab, black rice & dried tomatoes, Pink grilled tuna with candied carrots, vanilla bananas in their skins
Yield: 3 Servings
Ingredients: Crab claws: 6; Fresh tuna: 300g; Wild black rice: 75g; Young carrots: 6; Lime: 2; Lemon: 1; Bananas: 3 (just ripe); Basil leaves: 12; Shallot: 1; Dried tomatoes: 6; Coconut milk: 150ml; Thai curry paste; Tamari; Maple syrup; Liquid honey (neutral taste); Vanilla beans: 3; Vanilla ice cream; Olive oil; Espelette chili; Fleur de sel; Ground black pepper

Features:

Cuisine:

French

60'
Serves 3
Medium

Ingredients

6 Crab claws
or 2 small king crab legs, if no fresh crab available use a tin of crab meat
300g Fresh tuna
75g Wild black rice
6 Young carrots
2 Lime
1 Lemon
3 (just ripe) Bananas
12 Basil leaves
1 Shallot
6 Dried tomatoes
150ml Coconut milk
Thai curry paste
Tamari
Maple syrup
Liquid honey (neutral taste)
3 Vanilla beans
Vanilla ice cream
Optional (dairy)
Olive oil
Espelette chili
or Tabasco
Fleur de sel
Ground black pepper

Overview

For seafood lovers, a menu full of flavours with an exotic touch, the crab and black rice starter is one of my favorites. The perfect menu for a cozy winter evening.

Dishes

Utensils

1 Pot
2 Skillets
1 Saucepan
1 Mixing bowl
2 Small mixing bowl
Grater
Nutcracker and seafood fork or toothpick (not needed if use tinned crab)
2 Oven-safe dishes
Absorbing kitchen paper
1 Tooth pick

Menu steps

1 Done 5' preparation + 35' cooking	Pink grilled tuna with candied carrots: Prepare carrots: Pre-heat oven to hot air (fan) 160C. Cut 6 young carrots in their length and in 3 or 4 chunks in diagonal. Put them in an oven-safe dish. In a bowl mix 2 TBSP olive oil, 2 TBSP Tamari (or soy sauce), 1 TBSP honey (or maple syrup), ½ lime juice and ground black pepper. Pour over the carrots. Let candy in the oven for 35 minutes
2 Done 5' preparation + 20' cooking	Crab, black rice & dried tomatoes: Prepare the rice: In a pot heat 1 TBSP olive oil and the rice for 4 minutes. Add twice the rice volume in water (do not add salt), let simmer gently for 20 minutes and until water is fully absorbed
3 Done 15' preparation + 20' cooking	Vanilla bananas in their skin: Prepare bananas: Cut each banana in 3 equal chunks, cut out ends so the chunks can be placed in standing position and a vanilla bean can be inserted in its flesh. Place the chunks in standing position in an oven-safe dish. With a tooth pick make a hole in each piece of banana (for the vanilla bean), remove the pick Insert vanilla beans: Split 3 vanilla beans in half lengthwise. Extract the vanilla powder with a knife and spread it on top of each piece of banana. Cut the beans in 3 equally long bits and insert one bit into each banana chunk Prepare the sauce & bake bananas: Mix 3 TBSP of honey (or maple syrup) with the juice of ½ a lemon and pour the sauce over the bananas. Place in oven for 20 minutes. Keep the bananas in the oven until serving To serve: add a little bit of the honey lemon sauce on top of each banana chunk to make the top shine, place banana chunks on 3 individual plates, pour the rest of the sauce around the bananas
4 Done 25'	Crab, black rice & dried tomatoes: Sauté shallots & tomatoes: In a skillet put 1 TBSP olive oil, mince the shallot and dried tomatoes, add to the pan. Let cook over medium heat for 10 minutes, stirring occasionally Prepare crab and combine ingredients: If you use crab claws, break them with a nutcracker and extract the meat with a seafood fork or a toothpick. Place in a mixing bowl, grate the zest of a lime over the crab meat. Add ½ tsp Espelette chili, cooked rice, shallot & tomatoes. Mix well Prepare the sauce: In a saucepan, pour 150ml coconut milk, 1 TBSP tamari (or soy sauce) & ½ tsp Thai curry paste. Cook gently together for a couple of minutes, stir (coconut milk should not boil) To serve: pour the sauce in 3 individual bowls and add the crab & rice mixture in the middle. Decorate with a small slice of lime
5 Done 10'	Pink grilled tuna with candied carrots: Fry basil leaves: In a hot frying pan, put 1 TBSP olive oil and the basil leaves. Fry them for 1 minute, turn around and fry for another minute. Put the leaves on an absorbing kitchen paper Grill tuna: In the same pan, increase heat, add 1 TBSP olive oil and grill 300g tuna for 2 minutes on each side (it should be grilled outside and pink inside) To serve: Cut the tuna in 1cm slices, place 1/3 of the tuna on each plate, add carrots on the side and pour the carrots sauce over carrots and tuna. Place fried basil leaves on the tuna slices. Add ground black pepper & fleur de sel to taste