Lorena Garcia

Sesame Crusted Sashimi Tuna

Description: Crispy tuna, crusted with sesame seeds, served over a bed of baby greens, caramelized walnuts, in a wasabi vinaigrette.

Prep Time: 15

Cook Time: 5

Total Time: 20

Serves: 4 

Equipment:

Cutting board

Large knife

Measuring cups

Measuring spoons

Non-reactive mixing bowl

Ingredients:

1 Pound Tuna loin, sushi grade

1 Cup White and black sesame seeds, mixed

2 Cup Baby greens (washed, ready to serve)

1/2 Cup Caramelized walnuts

1/2 Cup Olive oil, balsamic vinegar to taste.

1 Cup Balsamic glaze (or reduction), to garnish

Salt and pepper to taste

Wasabi Mayo:

2 Tablespoons Wasabi paste

3 Tablespoons Reduced fat mayonnaise

2 Tablespoons Rice wine vinegar

1 Teaspoon Garlic, minced

1 Tablespoon Water

Instructions: 

PLACE the tuna in a bowl with the sesame seeds, cover entire filet.

PLACE the tuna in a high heat sautee pan, cook for 1 minute each side, be sure not to overcook (serve rare).

SET aside in cool place.

PLACE the baby lettuce and caramelized walnuts in a bowl season with extra virgin olive oil and balsamic vinegar, salt and pepper to taste.

Wasabi Mayo:           

PLACE the wasabi paste, mayo, vinegar, garlic and water in a bowl and whisk until combined.

Build:

ON a cutting board, slice the tuna in 1/4 inch slices, place them in a fan position on the bottom of the plate, top with the baby greens and caramelized walnut salad,

PLACE the wasabi dressing on the side and drizzle with the balsamic glace. 

SERVE.