Surf and Turf Sushi Roll
Chef Tiffany Derry formerly of Private Social chose to pair Casa Dragones with her signature Surf & Turf Sushi Roll. While enjoying the pairing, the smokiness of the charred meat and citrus from the yuzu in the sauce work together to enhance and complement the intricate flavors of the tequila.
1 lb tuna
2 TB mayo
1 TB sirracha
3 oz of tender loin pounded out
Salt and Pepper
Ponzu Sauce
2 qt soy sauce
1 qt rice vinegar
1 qt yuzu juice
1 qt sake
1 qt mirin
Instructions: Combine everything in small bowl except for the tenderloin. Adjust seasoning. Finish roll by placing the tenderloin on top of the sushi and reforming it with sushi roller. Season the meat with S&P and drizzle with truffle oil. Torch meat until golden brown. Garnish with a little ponzu and micro greens. For the Ponzu Sauce, simmer all ingredients in saucepot for 20 minutes, cool in ice bath.
