Seared Tuna Salad

Seared Tuna Salad

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FELIX'S SESAME  SEARED TUNA SALAD WITH HONEY-SOY VINAIGRTTE

SINGLE SERVICE

 

LARGE SOUP BOWL

*4 OUNCES SEARED TUNA, SLICED IN 4 to 6 PIECES

3 TO 4 OUNCES SPRING MIX GREENS (4 CUPS GREENS)

*3 TABLESPOONS HONEY SOY VINAIGRETTE

3 CHERRY TOMATO HALVES

*WASABI CREAM

PICKLED GINGER

1 TEASPOON BLOND SESAME SEEDS

PROCEDURE:

  1. TOSS GREENS WITH HONEY SOY VINAIGRETTE
  2. PLACE IN LARGE SALAD BOWL
  3. PLACE 4 OUNCES SEARED TUNA SLICES AROUND CENTER OF GREENS
  4. PLACE CHERRY TOMATOES AROUND TUNA
  5. PAINT WASABI CREAM ACROSS TUNA 4 TIMES ACROSS.
  6. PLACE 1 HEAPING TABLESPOON OF PICKLED GINGER IN CENTER OF GREENS
  7. LIGHTLY SPRINKLE SESAME SEEDS OVER ENTIRE SALAD

 

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*SEARED TUNA

LIGHTLY VEGETABLE OIL TUNA FILLET, SEASON WITH SALT AND PEPPER OR SEAFOOD SEASONING.

SEAR FOR 30 SECOND PER SIDE IN A VERY HOT SKILLET. SEAR BEFORE SLICING

 

*HONEY SOY VINAIGRETTE

YIELD: 2 ½ CUPS

1 CUP RICE WINE VINEGAR

½ CUP KIKKOMAN SOY SAUCE

½ CUP FINE GRATED ONION, USE FOOD PROCESSOR,  GRATE BEFORE MEASURING,

¾ CUP HONEY

1/8 TEASPOON BLACK PEPPER

1 ½ TABLESPOONS CANOLA OIL

1 TABLESPOON DARK SESAME OIL

PROCEDURE:

1. PLACE ALL INGREDIENTS, EXCEPT OILS, IN MIXING BOWL, USE WIRE WHIP, 

2. WHISK AND SLOWLY ADD OILS, WHISK 1 MORE MINUTE

3. PLACE IN STAINLESS STEEL OR PLASTIC CONTAINER, COVER, STORE IN REFRIGERATOR.

BRING DRESSING TO ROOM TEMPERATURE BEFORE SERVING

DO NOT STORE IN ANYTHING ALUMINUM

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*WASABI CREAM

2 TABLESPOONS WASABI POWDER

1 CUP SOUR CREAM

WHIP TOGETHER UNTIL SMOOTH

 

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