From Capers: Honey Sesame Tuna with Wasabi Cucumber Salad

13 Oct

Honey Sesame Tuna with Wasabi Cucumber Salad

This Asian influenced salad is easy to prepare.

Prep time: 15 minutes, plus 15 minutes marinating time
Cook time: 5 minutes
Serves: 4

1/4 cup plus 2 tbsp rice wine vinegar
2 tbsp canola oil
1/4 tsp wasabi powder or paste (to taste)
1 tbsp turbinado sugar
2 large seedless cucumbers, thinly sliced
1 bunch green onions, sliced
1 organic carrot, shredded
1/4 cup soy sauce or tamari
2 tbsp honey
1 tbsp toasted sesame oil
1 large freezer bag
4 (6 oz) BC albacore loins
1/2 cup toasted sesame seeds
1 tbsp oil

Mix 1/4 cup rice wine vinegar, canola oil, wasabi and sugar in a bowl. Stir in the cucumbers, onions and carrot. Cover and chill until needed. Mix soy sauce, honey, sesame oil and 2 tbsp rice wine vinegar in plastic bag. Add tuna loins. Refrigerate for 15 minutes to marinate. Spread sesame seeds on a cookie sheet. Press one side of the tuna into the sesame seeds. Heat olive oil in a grill or sauté pan over high heat. Place tuna in pan, sesame seed side down, and sear for about 1 minute. Turn and cook for about 2 minutes longer for medium rare. Divide salad into 4 portions, slice tuna and place over salad. Sprinkle with sesame seeds and serve.


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