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Tuna Sashimi w/ Wasabi Slaw & Honey Sauc

Source of Recipe


Outer Banks Recipes from the Blue Point Bar & Grill



List of Ingredients



• 3/4 lb. tuna loin, center cut, yellow fin or bluefin, skinned
  
• cracked black peppercorns
  
• vegetable oil
  
• 8 pieces pickled ginger
  
• black sesame seeds
  
• Soy-Honey glaze (see recipe)
  
• 1 head Nappa cabbage, about 4 c. chopped
  
• 1/2 head red cabbage, 1 c. chopped
  
• 1 carrot, peeled and grated
  
• 1/2 red bell pepper, peeled, seeded and julienned thin
  
• Wasabi Dressing (see recipe)
  






Instructions



1. To sear tuna: brush tuna loin w/ vegetable oil to coat. Roll oiled tuna in cracked pepper. In a nonstick skillet over medium high heat, sear the tuna on all sides evenly, three to four minutes, leaving fish raw in the center to 1/8” from the seared outer edge. Let cool at room temperature.
   
   
2. Wrap tuna in plastic wrap and place in the freezer for 30-40 minutes until loin is almost completely frozen.
   
   
3. Clean and chop cabbages. Clean and julienne carrot and bell pepper. Fold Wasabi Dressing into cabbage-vegetable mixture.
   
   
4. To plate: remove tuna from the freezer 15 minutes before serving to allow time to partly thaw. Slice tuna as thinly as possible. Place a mound of Wasabi Coleslaw (about ¾ c.) in the center of a chilled plate. Place slices of tuna around the slaw. Top with pickled ginger, sesame seeds and drizzle with Soy-Honey Glaze.
   
   






Final Comments


Serves 4.