Recipe courtesy of David Jansen
Recipe yields serving for four people
Ingredients:
- 4 each 3 ounce center cut sushi grade tuna
- 1 cup jicama, julienned
- 1 cup gala apple, julienned
- 1 tablespoon scallion, thinly sliced
- 1 tablespoon coriander
- ΒΌ cup rice wine vinegar
- Β½ cup soy oil
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 3 teaspoons chopped fine ginger
- Β½ lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
- In blender, combine rice wine vinegar, soy oil, sesame oil, ginger and lime juice. Pulse until incorporated.
- Take jicama, apple, scallion, toasted sesame seeds and coriander and place in mixing bowl.
- Toss vegetables with dressing and seasons with salt and pepper.
- In sautΓ© pan over medium heat with olive oil, season tuna and lightly sear on all sides. Do not over-cook, making sure the inside is bright red.
- Slice down and fan tuna with salad in the middle.