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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Inspired by a recent visit to the Jane Cafe' in Mineola, NY - which, despite the name and this recipe - is actually a Korean restaurant Ingredients:
1 pound very fresh tuna steak |
1/2 cup grape seed oil |
juice and zest of 2 limes |
1/2 cup freshly squeezed lime juice |
1 1/2 teaspoons wasabi powder |
1 tablespoon soy sauce |
1/2 teaspoon tabasco sauce |
1 tablespoons salt |
1 1/2 teaspoons freshly ground black pepper |
1/2cups minced scallions, white and green parts (12 scallions) |
2 avocados |
extremely finely julienned vegetables: preferably asian vegetables, but also cucumbers, carrots, celery, -- whatever is lovely, crisp, and extraordinarily fresh |
1 1/2 tablespoons toasted sesame seeds |
Directions:
1. Combine the oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper in a bowl. Cut the tuna into dice (I prefer chunkier dice of about 1/2 inch each) and toss into the oil-spice-citrus mix. Add the scallions, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into dice to match the size of your tuna dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, and season to taste. Allow the mixture to sit in the refrigerator for an hour for the flavors to blend. Serve on a bed of your julienned vegetables.
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