Prep time: 10 – 15 min Cook time: 5 min
Serves 2 – 4
This dish is especially for tuna lovers, it’s super simple and very tasty. Although Asian inspired, this dish playfully marries the French tartare method with American hand held food inginuity and some classic italian/asian seasonings. Despite this dishes multiple infulences it is unified in its awesome flavor.
16 oz Tuna steak
1 bag Spinach (uncooked)
1/2 cup Cherry tomatoes
1/3 cup Sugar peas
4 tbls Ginger (pickeled)
1/2 tsp Toasted sesame oil
1 tbls Olive oil
1/2 cup White vinegar
3 tbls Soy sauce
2 tbls Balsamic vinegar
1 tlbs Lemon juice
1 tsp Agave nectar
1 tbls Black and white sesame seeds
Prepare marinade for tuna lolli-pops: add soy sauce, lemon juice, balsamic vinegar and agave nectar, mix in a bowl.
Cut tuna steak into long cube peices and and place into a shallow dish, pour marinade over the fish.
Cut or mince the remainder of the tuna fish into small pieces. Mix with salt and white pepper, agave nectar, toasted sesame oil and sesame seeds. Set aside in the fridge until plating.
Prepare salad by pre-washing everyting then in a large bowl toss spinach, cherry tomatoes, sugar peas and thinly sliced shallots with balsamic vinegar and olive oil. Plate on a platter.
Preheat grill or griddle to scortching high heat. Remove tuna from marinade then skewer them and place the “lolli-pops” turning them once, one minute each side. Once cooked set aside to rest.
Remove tuna tartare from fridge and place in a mold and plate in the center of the salad and top with pickeled ginger.
Plate the tuna lolli-pops over salad and serve.
var _gaq = _gaq || ; _gaq.push(['_setAccount', 'UA-36898386-1']); _gaq.push(['_trackPageview']);