Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3/4 lb Fresh tuna steak
- 1 knob fresh ginger, peeled (1-inch-long)
- 2 x Cloves garlic, 1 sliced and 1 chopped
- 1 tsp Soy sauce
- 1/4 c. Soy or possibly vegetable oil
- 1 tsp Wasabi pwdr
- 1/4 c. Mayonnaise
- 1/4 x Salt and freshly grnd black pepper
- 1 dsh Green food coloring, (optional)
- 30 x Tamari-flavored rice crackers
- 1 tsp Black sesame seeds
- 1 sm Red bell pepper, finely diced
Direcciones
- Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pcs and place them in a mixing bowl.
- Puree the ginger with the sliced garlic in the bowl of a food processor.
- Scrape the sides of the bowl, add in the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mix over the fish and gently toss to cold. Marinate the tuna for a minimum of 4 hrs or possibly overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add in the chopped garlic and mayonnaise. Add in salt and pepper to taste and the green food coloring (if you like) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 min, till the inside is pink. Or possibly pan-sear in a warm skillet over medium heat for 2 to 3 min.
- Place the pcs of tuna on rice crackers, and top each with little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper.
