Tuna Tartare With Mizuna And Soy-Wasabi Vinaigrette

Recipe Ingredients

		Soy Wasabi Vinaigrette
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Wasabi powder
1 tablespoon	15ml	Mirin
1 tablespoon	15ml	Rice wine vinegar
2 tablespoons	30ml	Peanut or canola oil
		Spicy Tuna Tartare
1 tablespoon	15ml	Finely-chopped shallots
2 tablespoons	30ml	Homemade mayonnaise
1 tablespoon	15ml	Honey
2 teaspoons	10ml	Spicy chili paste
1 1/2 teaspoons	7.5ml	Sesame oil
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Wasabi paste
1 lb	454g / 16oz	Sushi-grade tuna - cut 1/4" cubes
1/2		Haas avocado - peeled, seeded,
		And chopped into 1/2" cubes, plus
1/2		Haas avocado - peeled, seeded,
		And cut into fourths, lengthwise
1/2 cup	73g / 2.6oz	Finely-chopped cucumber
1 1/4 teaspoons	6.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black peppers
5 cups	1185ml	Mizuna or other bitter greens
		Garnish
2 tablespoons	30ml	Finely-sliced green onion tops
2 teaspoons	10ml	Black sesame seeds - toasted

Recipe Instructions

In a small bowl, whisk together soy sauce, wasabi, mirin, rice wine vinegar and canola oil. Set aside while you prepare the tuna tartare.

In a medium bowl, combine shallots, mayonnaise, honey, chili paste, sesame oil, soy sauce and wasabi, and stir well to combine. Gently fold in tuna, the avocado cubes, and cucumber and season with salt and pepper. Refrigerate while you prepare the plates.

In a medium bowl, toss the mizuna with the vinaigrette to coat. Divide the greens between 4 plates and place 1 avocado slice on each plate. Divide the tuna tartare between the 4 plates, atop the mizuna greens. Garnish each plate with green onions and sesame seeds and serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A39) - from the - TV FOOD NETWORK

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