Tuna Wasabi
This appetizer comes from my love of sushi. It originally started as an entrée, where the tuna was marinated in a coriander/ginger spiked soy based marinade, then seared quickly in a hot iron skillet. We sliced it and topped it with wasabi butter, accompanied by pickled ginger, steamed bok choy and jasmine rice.
You need;
2- 6 oz Sushi grade Tuna steaks
Tspn ea.Coriander, ginger,garlic,1/4 cup soysauce
Tblsn Sesame oil
Olive oil
½ oz Pickled ginger
2 oz Bok Choy or Spinach
Cooked jasmine or basamati rice
Sliced cucumber
Wasabi
Take Tuna and marinate in a mixture of coriander, crushed fresh ginger and garlic, soy sauce and sesame oil. Start olive oil in a cast iron skillet, when oil is smoking hot, place the drip dry tuna steaks in the pan and sear 15 seconds each side. Pull out and slice against the grain. In the same pan add spinach or bok choy, top with marinade and cover quickly. After 30 seconds, stir greens, until wilted. Fan tuna on a plate with greens, rice, cucumber and wasabi. Add some good soy sauce, chopsticks and a dry Reisling and have a ball!!
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