Albacore Tuna Tataki With A Frozen Celery Vinaigrette

Directions

1. Make celery juice by passing cleaned celery stalks through an electric juicer or possibly by pureeing celery in a food processor and draining the pulp through a cheesecloth-lined sieve to catch the juice. You will need 1/2 c. celery juice.
2. Combine the celery juice, rice vinegar, mirin, and lemon juice and transfer to a shallow pan. Place in freezer and refrigeratetill partially frzn. Mash with a fork about every 20 min as it freezes. Continue doing this till you have a granite consistency.
3. Tamari Reduction:Combine tamari and balsamic vinegar in a small pot and simmer over medium heat, stirring occasionally, to reduce by half.
4. Tuna Tataki:In a large frying pan heat 1 Tbsp. of extra virgin olive oil. Season outside of tuna loin with salt and freshly grnd white pepper. Quickly sear outside of loin for 30 - 40 seconds on each side. Remove from heat and allow to cold. Tightly wrap with plastic wrap and chill till ready to use.
5. To Serve:Remove the plastic wrap from the tuna and cut into 1/2 inch thick slices. Place 3 slices on a chilled plate and drizzle with lemon oil and remaining extra virgin olive oil. Sprinkle with a little fleur de sel. In a small bowl, mix shiso and diced celery with frzn vinaigrette. Place a spoonful on tuna and top with salad. Drizzle tamari reduction around and serve immediately.