Serves 6
Wasabi Vinaigrette
1 tsp. wasabi powder
3 tbsp. seasoned rice wine vinegar
3 tbsp. tamari soy (low sodium)
1 tsp. sesame oil
1 tbsp. blended olive oil
Miner Lettuce Slaw
1 bunch of cilantro (cleaned, flowers only)
1 carrot julienne (very thin)
1/8 of a head of cabbage julienne
1/3 lb. of Miner lettuce
Ahi Tuna Croutons
3/4 lb. of (A-grade) tuna steak
1/2 cup plain fine bread crumbs
1 tbsp. grey sea salt
2 tbsp. fresh cracked black pepper
2 tbsp. blended olive oil
1 lb. of Miner lettuce slaw
Directions for Wasabi Vinaigrette
Whisk together all ingredients until well blended.
Directions for Miner Lettuce Slaw
Julienne all the ingredients except for the Miner lettuce. Toss with the vinaigrette.
Directions for Ahi Tuna Croutons
Make a mixture of the bread crumbs, sea salt, & cracked black pepper. Cut the Ahi tuna into cubes. Coat three of the sides of the cubes with the bread crumb mixture. Heat a stainless steel pan to hot and sear the tuna on the bread crumb sides. Remove and plate.
Directions for Assembly
On a salad plate, place 3 small pieces of the miner lettuce in the center of the plate followed by the slaw mixture and 3 pieces of tuna. Finish with soy gastrique (see chef).