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Prep Time: 15 minutes; plus 15 minutes marinating time, Cook Time: 5 minutes, Serves: 4 1/4 cup plus 2 tbsp rice wine vinegar 2 Tbsp canola oil 1/4 tsp wasabi powder or paste (to taste) 1 Tbsp turbinado sugar 2 large seedless cucumbers, thinly sliced 1 bunch green onions, sliced 1 carrot, shredded 1/4 cup soy sauce or tamari 2 Tbsp honey 1 Tbsp sesame oil 1 Reclosable Bag (gallon size) 4 (6 oz) tuna steaks 1/2 cup toasted sesame seeds 1 tbsp olive oil Mix a 1/4 cup rice wine vinegar, canola oil, wasabi and sugar in a bowl. Stir in the cucumbers, onions and carrot. Cover and chill until needed. Mix soy sauce, honey, sesame oil and 2 Tbsp rice wine vinegar in plastic bag. Add tuna steaks. Refrigerate for 15 minutes to marinate. Spread sesame seeds on a cookie sheet. Press one side of the tuna into the sesame seeds. Heat olive oil in a grill or sauté pan over high heat. Place steaks in pan, sesame seed side down, and sear for about 1 minute. Turn and cook for about 2 minutes longer for medium rare steaks. Divide salad into 4 portions, slice tuna and place over salad. Sprinkle with sesame seeds and serve. |
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