Seared Tuna:
- 12 oz. Tuna
- 2 T. Mirin Rice Wine
- 2 T. Fresh Squeezed Lemon Juice
- 2 T. Soy Sauce
- 1 T. Minced Fresh Ginger
- 3 T. Minced Scallion
- Salt & White Pepper
Preheat 10-12 inch stainless steel skillet over medium-high heat for 2 minutes.
While pan is preheating, rub tuna with 1 TBS lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.
Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet.
Seared tuna is best when medium rare. This is our Stovetop Searing cooking method. Place on a plate.
Turn heat down to medium and add rest of ingredients to pan in order given, and cook for 1 minute. Season with salt and pepper. Pour over tuna and serve.
Cabbage Salad:
- 4 C. Finely Chopped Napa Cabbage
- 1/2 C. Chopped Scallion
- 1 Medium Tomato, Seeds and Excess Pulp Removed
- 1 t. Grated Fresh Ginger
- 2 Medium Cloves Garlic, Pressed
- 1 T. Rice Vinegar or Lemon Juice
- 1 t. Honey
- 2 T. Soy Sauce
- 1/4 t. Dry Mustard
- 1 T. Extra Virgin Olive Oil
- Salt and White Pepper to Taste
Chop cabbage, scallion and place in a bowl.
Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips.
Whisk together dressing ingredients and toss with cabbage, tomato, and scallion . Sprinkle with sesame seeds.
