Email it     Talk about it     Print it

from the Chefs of Wildfish Seafood Grille

Ingredients

• Ahi Tuna Steaks, Sushi Quality,   2 EA  6 OZ/.EA
• Soba Noodles, Cooked,  ½ cup
• Sesame Seeds   2 TBLSP
• Fresh Tomato, ¼” Dice 1 TBLSP
• Shiitake Mushrooms, Julienne 4 TBLSP
• Sunflower Sprouts, 2 TBLSP
• Scallions, thinly sliced, 3 TBLSP
• Pickled Ginger, 2 TBLSP
• Wasabi, Prepared 2 TEASP
• Soy Sauce, 2 OZ
• Dry Sherry 3 OZ
• Olive Oil 2 TBLSP

Instructions

1. Season tuna with salt and pepper, press into sesame seeds
2. Sear tuna on both sides in a very hot iron skillet with 1 TBLSP olive oil
3. Cook to desired doneness (very rare is preferable)
4. Remove tuna to cutting board
5. Place 1 TBLSP olive oil in a hot skillet
6. Add scallions & shitake mushrooms, cook 1 minute
7. Add tomato, sprouts, soba noodles, cook 30 seconds
8. Add sherry then soy and remove from heat
9. Divide ingredients evenly into two soup plates
10. Slice tuna into ½” slices and fan over garnish in soup plates
11. Garnish with pickled ginger and wasabi – Portion 2