Spice Crusted Tuna on Cucumber Salad
Michael Kirby
This tuna recipe is from the TSUNAMI resturant located in Memphis, TN.
ingredients
- 1/2 cup wasabi powder
- 1/2 cup water
- 1 clove garlic - minced
- 1 tbsp ginger - chopped
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tsp salt
- 2 cups peanut oil
- 4 tbsp coriander
- 1/2 tsp ground cinnamon
- 2 tbsp Chinese five spice powder
- 2 tsp chili powder
- 2 tsp mustard powder
- 2 tsp chili powder
- 4 cucumbers, peeled
- 8 yellow fin tuna steaks, 6 - 8oz each
- Kosher Salt
- Olive oil
directions
- 1
In a small bowl, mix together the wasabi powder and water until smooth. Invert the bowl on a plate for 5 minutes. In a bowl, add wasabi paste, garlic, ginger, vinegar, soy sauce, sesame oil and salt. Whisk until smooth. Slowly drizzle in the peanut oil while whisking. Set aside.
- 2
Mix all spices together.
- 3
Using a mandoline, cut the cucumbers into long paper thin ribbons lengthwise.
- 4
Season the tuna fillets with a little salt then dredge them in the spice mix. Place the tuna in a preheated saute pan with a little olive oil and cook for 2 minutes each side on med/high heat.
- 5
To serve, toss the cucumber ribbons in a large bowl. Pour half the vinaigrette on top and toss. Drizzle the remainder of the vinaigrette onto each plate. Arrange a pile of cucumber salad on each plate and top with a portion of tuna.
Source: Michael Kirby
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