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Receta Seared Tuna Salad With A Wasabi Vinaigrette And Crispy Wonto
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Ingredientes
- 2 tsp Wasabi paste
- 1 Tbsp. Honey
- 1/4 c. Rice wine vinegar
- 1/2 c. Vegetable oil
- 1/2 c. Sesame oil
- 1 Tbsp. Minced fresh cilantro leaves
- Â Â Salt and pepper
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Julienne red bell peppers
- 1/2 c. Julienne yellow bell peppers
- 1/2 c. Minced red onions
- 1/2 c. Julienne carrots
- 2 c. Julienne Chinese cabbage
- 1 tsp Minced garlic
- 1/2 lb Angel hair pasta, cooked till tender and tossed in 1 Tbsp. extra virgin olive oil
- 1/4 c. Minced roasted peanuts
- 4 x Ahi tuna steaks, (6-oz)
- Â Â Creole seasoning
- 16 lrg Wonton wrappers, thinly sliced
Direcciones
- In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking till the dressing emulsifies.
- Season with salt and pepper. Stir in the cilantro. Heat the extra virgin olive oil in a medium-size saute/fry pan over medium heat. Add in the peppers and onions and season with salt and pepper. Cook, stirring for 2 min. Add in the carrots and cabbage and cook, stirring, for 2 min. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mix into a medium-size mixing bowl and let cold. Add in the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with Creole seasoning. In a large saute/fry pan, over medium heat, add in the remaining Tbsp. of oil. When the oil is warm, sear the tuna for 2 to 3 min on each side. Remove from the pan and set aside. Fry the wontons till golden. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad.
- Garnish each plate with a pile of fried wontons. Garnish with parsley.
- Yield: 4 servings
