2 Tbsp Sesame Oil
1 ½ # Yellowfin Tuna Loin
1 cup Wakami (Seaweed Salad)
4 cups Mixed Mesclun Greens
1 cup Hearts of Palm, sliced
½ cup Cucumber, diced
½ cup Cherry Tomatoes, cut in half
1 cup Orange Segments
1 cup Bean Sprouts
½ cup Yuzu Vinaigrette (see recipe below)
¼ cup Sesame Seeds, toasted
Yuzu Vinaigrette
½ cup Yuzu Juice (Lime Juice substitute)
1 Tbsp Yuzu Paste (Lemon & Orange Zest substitute)
2 Tbsp Ginger
¼ cup Soy Sauce
1 cup Olive Oil
1 Tbsp Garlic
2 Tbsp Shallot
3 Tbsp Fresh Cilantro, chopped
¼ cup Rice Wine Vinegar
2 Tbsp Sesame Oil
¼ cup Mirin
Mix all ingredients and refrigerate
Season tuna loin with salt, pepper and sesame oil.
Sear tuna loin on a very hot grill on all sides. Cook until desired doneness and chill.
Dice the tuna into 1" cubes and toss with all other ingredients.
Place tossed tuna salad in bowls and garnish with toasted sesame seeds and crispy rice noodles.
Posted: 9/14/2009 10:11:14 AM