Seared Tuna & Cabbage Salad – Wednesday, March 25, 2015

• 12 oz. Tuna
• 2 T. Mirin Rice Wine
• 2 T. Fresh Squeezed Lemon Juice
• 2 T. Soy Sauce
• 1 T. Minced Fresh Ginger
• 3 T. Minced Scallion
• Salt & White Pepper

Preheat 10-12 inch stainless steel skillet over medium-high heat for 2 minutes.

While pan is preheating, rub tuna with 1 TBS lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.

Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet.

Seared tuna is best when medium rare. This is our Stovetop Searing cooking method. Place on a plate.

Turn heat down to medium and add rest of ingredients to pan in order given, and cook for 1 minute. Season with salt and pepper. Pour over tuna and serve.

Cabbage Salad:

• 4 C. Finely Chopped Napa Cabbage
• 1/2 C. Chopped Scallion
• 1 Medium Tomato, Seeds and Excess Pulp Removed
• 1 t. Grated Fresh Ginger
• 2 Medium Cloves Garlic, Pressed
• 1 T. Rice Vinegar or Lemon Juice
• 1 t. Honey
• 2 T. Soy Sauce
• 1/4 t. Dry Mustard
• 1 T. Extra Virgin Olive Oil
• Salt and White Pepper to Taste

Chop cabbage, scallion and place in a bowl.

Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips.

Whisk together dressing ingredients and toss with cabbage, tomato, and scallion . Sprinkle with sesame seeds.