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| CORIANDER TUNA WITH AVOCADO-TOMATO RELISH |
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| INGREDIENTS FOR CHILI – CILANTRO VINAIGRETTE: |
1 bunch Fresh Chopped Cilantro
1/4 c Soy Sauce
5 Minced Green Onions
Juice of 2 Fresh Limes
1 T Red Pepper Flakes
1/8 c Sesame Oil
1/4 c Olive Oil
1/4 c Rice Wine Vinegar
1/2 c Coriander Seed, fresh ground
2– 2 1/2 lb Sushi Grade Tuna Loin
Salt & White Pepper
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| Method |
| Sprinkle tuna with salt & pepper then coat with generous
amount of ground coriander seed.
Heat approximately 4 tablespoons canola oil in skillet over
high heat.
Sear Tuna on all sides approximately 45 seconds each,
depending on thickness.
Remove from skillet and place on side to cool.
Combine other ingredients in blender and pulse to coarse
consistency.
Refrigerate both dressing and tuna.
Slice tuna in 1/8 inch pieces and fan onto plate to serve.
At Vega,we serve accompanied with Avocado – Tomato relish,
which is diced Avocado,Tomato, & Green Onion with liberal
amount of Chili – Cilantro Vin. |
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