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Sesame-Crusted Ahi Tuna Salad with Mushrooms

1 cup

mirin, divided

2 tbsp

freshly squeezed lemon juice

2 pieces

Ahi tuna

4 oz 

fresh Shitake mushrooms

4 oz

fresh Morel mushrooms

4 oz 

fresh Enoki mushrooms

2 tbsp

vegetable oil, divided

 

salt and black pepper

¼ cup

sesame seeds

8 oz

mixed salad greens

½ cup

WASABInMIRIN Vinaigrette

In a non-metallic bowl or plastic zip bag combine ¾ cup mirin with lemon juice. Add tuna and marinate for 30 minutes.  Clean mushrooms. Remove and discard stems from Shitake mushrooms; slice mushrooms. Cut morels in half; separate Enoki clusters.

In a large non-stick skillet heat 1 tbsp vegetable oil over medium-high heat and cook mushrooms until browned and liquid has evaporated.  Add remaining ¼ cup mirin to skillet; cook, stirring, until slightly reduced. Keep warm.

Remove tuna from marinade and season with salt and pepper. Coat tuna on all sides with sesame seeds. Heat a non-stick skillet over high heat. When hot, brush with remaining oil (oil will smoke).  Quickly sear tuna on both sides just until sesame seeds are browned.  In a large bowl, combine Wasabi or mixed greens with pea sprouts. Add WASABInMIRIN Vinaigrette and gently toss. Place greens on 2 serving plates. Thinly slice tuna and arrange over greens. Spoon mushroom mixture around tuna. Garnish with a drizzle of wasabi mayo.