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Ingredients - 1/3 cup fresh ginger, finely minced
- 3/4 cup green onions, chopped
- 3/4 cup cilantro, coarsely chopped
- 3/4 cup light soy sauce
- 1/2 cup sesame oil
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 2 tbls. Asian hot chile sauce
- 6 qrts. mixed lettuces and sprouts
- 12 (6 oz. each) tuna steaks, sashimi grade
- 1 tablespoon POLANER Chopped Garlic
- 1 1/2 cups REGINA Red Wine Vinegar
Directions In a mixing bowl, dissolve sugar in vinegar, add the sesame and vegetable oils. Whisking the mixture, add in garlic, ginger, green onions, cilantro, soy and chili sauces. Toss with lettuces and sprouts.
Season tuna steaks with salt and cracked peppercorns. Sear in hot oil for 1 minutes each side.
Refrigerate, slice thin and arrange on lettuce leaves and sprouts.Garnish with pickled ginger and wasabi.
Yield: 12 Servings |
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