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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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appetizer or main dish, no matter the course the flavor is divine Ingredients:
1 lb fresh ahi tuna |
salt |
pepper |
1/3 cup rice vinegar |
1 tablespoon sugar |
1/2 cup sesame oil |
1/3 cup soy oil |
1 lb wakame seaweed |
2 small chili peppers, seeded and chopped (seeding the pepers is optional) |
4 tablespoons sesame seeds |
2 cups balsamic vinegar |
2 tablespoons mild molasses |
2 cups olive oil |
3 cups cilantro |
Directions:
1. Brush tuna with olive oil and season each side with salt and pepper.
2. Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
3. In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
4. Pour dressing over Wakame, add chile peppers and toss.
5. Sprinkle with sesame seeds.
6. Boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
7. Reduce by half and cool.
8. Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
9. Strain through fine sieve.
10. Keep refrigerated up to two days, but use at room temperature.
11. Place a mound of Wakame salad on plate.
12. Arrange tuna medallions around edges of Wakame.
13. Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.
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