Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Seared Tuna Salad Vegetable Mix




Source of Recipe


Internet


List of Ingredients




1 small daikon root---1/2 moon slice
1 small carrot---julienne
3 each baby bok choy---julienne
2 small red peppers---seeded and julienne
2 cups sugar snap peas---cut in half
12 ounces bean sprouts
1 bag radish sprouts
1 cup sake braised shiitake mushrooms---see attached recipe
1 cup pickled red onions---see attached recipe
1 head Napa cabbage---shredded
1 6oz. portion of Yellow Fin Tuna
2 Tablespoons blended oil



Recipe



Combine all of the ingredients in a large bowl and mix well to combine. Add enough of the sake dressing to coat. Set the salad aside. Place a saute pan on a high flame with 2 Tablespoons of oil and heat until it begins to smoke. Place the tuna in the pan and sear the fish just until the desired temperature. Remove the tuna from the pan and slice into 5 pieces. Fan the tuna around the salad and serve.

Creamy Sake Dressing
4 Tablespoons ginger root---peeled and sliced
16 cloves garlic---sliced
4 cups dry sake
4 Tablespoons light soy sauce
2 cups mayonnaise
1/2 cup rice wine vinegar
6 tablespoons sesame oil
4 tablespoons sirachi sauce

Place the ginger, garlic and sake in a small sauce pot and bring to a simmer. Reduce the liquid until it is half the volume and set aside to cool. Once the mixture is cooled place it in the blender with the mayonnaise, vinegar and sirachi and begin to blend until pureed. Slowly add the sesame oil last until the dressing is emulsified.

Pickled Red Onions
2 small red onions---peeled and julienned
2 cups apple cider vinegar
4 tablespoons granulated sugar
1 tablespoon salt

Place a small saute pan on medium heat and add 2 tablespoons oil oil. Add the onions and saute them until they are softened. Do not brown the onions. Add the rest of the ingredients and reduce the liquid until the pan is dry. Set aside the mixture to cool.

Sake Braised Shiitake Mushrooms
3 pounds shiitake mushrooms---stems removed
3 ounces canola oil
1 cup Tamari soy sauce
1 1/2 cups dry sake
1 cup chicken stock

In a large saute pan heat up the 3 ounces of oil. Add the mushrooms and saute them until they are soft. Add the soy sauce and simmer until the mixture is almost dry, add the sake next and do the same. Finally add the chicken stock and cook down until dry, remove form the heat and set aside to cool.