Seared Tuna Napoleon
Serves: 8
1 cup Wasabi Mayonnaise made with 100% Real Wasabi Paste or fresh
grated Wasabi
1 pkg. Wonton wrappers cut in half to make triangles
Vegetable oil for frying wontons
1 - 1/2lb tuna steak, 1-inch thick
4 Tbs. Chimayo pepper (or any medium-hot chili pepper)
½ tsp. Dried thyme
½ tsp. Dried oregano
1 Tbs. Olive oil
2 Avocados, thinly sliced crosswise
1 Red onion, sliced paper thin
1 pkg. Alfalfa sprouts
1 cup finely chopped green onion
Ponzu Sauce (make 24 hours ahead) or use soy sauce instead:
1/8 cup lemon juice
1/8 cup lime juice
1/3 cup rice vinegar
1 cup soy sauce
1/8 cup mirin (Japanese rice cooking wine, available at Asian markets), alcohol
burned off
1 small handful bonito flakes (dried tuna, available at Asian markets)
One 2-inch square kombu left whole (giant kelp, available at Asian markets
or health food stores)
Mix all the ingredients together and let stand for 24 hours, then
strain. Makes 2 - 2 ½ cups.
Fresh Wasabi Potato Salad Mayonnaise
1 large egg
1 Tbs. Dijon mustard
1 Tbs. Fresh squeezed lemon juice
1 cup Canola oil
1 tsp. Salt
1 tsp. Pepper
1 tsp. Sugar
1 Tbs. Fresh grated Wasabi or 100% Real Wasabi Paste
On high speed, blend egg, Dijon mustard, lemon juice, salt, pepper
and sugar. Drizzle the Canola oil in while blending for 5 minutes.
Fold in the fresh grated Wasabi last.