AHI TUNA SASHIMI

Serves 2

5 oz. wt. Tuna

 3 Tbsp.   Teriyaki Sauce

Whole eggs  

As Needed     Black & white Sesame Seeds

Blend

1 Cup              Napa Cabbage, sliced 1/8 inch

2 Tbsp.           Carrots, julienne 1/8 inch

2 oz. vol.        Asian Sesame Ginger Dressing

1 Tbsp.           Sriracha Sauce

1 Tbsp.           Wasabi Paste

1 Tbsp.           Pickled Ginger

1 oz. vol.        Soy Sauce for Dipping

1 oz. vol.        Asian Sesame Ginger Dressing

1 Tbsp.           Green Onions, sliced 1/8" on a bias

                        Canola Oil for Frying

PROCEDURE

• 1. Mix eggs and Teriyaki sauce together in a mixing bowl.
• 2. Place tuna in bowl and coat with egg mixture. Place on a plate to allow excess egg mixture to drain off.
• 3. Coat glazed tuna with sesame seeds.
• 4. Preheat a sauté pan with oil ¾" deep. Bring oil up to 375 degrees F.
• 5. Place tuna in oil and sear for 20 seconds. Turn over and continue to sear for an additional 20 seconds until lightly brown.
• 6. Refrigerate to cool down.
• 7. Place cabbage mix on plate from 3 -9, left to right.
• 8. Drizzle Asian Sesame Ginger Dressing over cabbage mix, approximately 1 ½ oz. vol.

9.   Slice tuna ¼" thin approximately 6-7 slices.  Fan tuna over cabbage blend starting with the two end pieces and then the remaining slices.

10.    Drizzle Asian Sesam Ginger Dressing over tuna.

11.   Decorate plate with Sriracha Sauce.

• 12. Scoop Wasabi Paste and form in a square.

13.   Form a pickled ginger into a rose.

• 14. Serve with the Soy Sauce and Asian Sesame Ginger as dipping sauces.
• 15. Garnish tuna with slice green onions.
• 16. Serve with a set of chop sticks, if desired.