Seared Yellow Fin Tuna with Honey Wasabi Cole Slaw by Mainstreet Grille in Mishawaka. (WSBT photo)
Story Created:
Apr 25, 2008 at 2:40 PM EDT
Story Updated:
Apr 26, 2008 at 7:25 PM EDT
Recipe provided by:
Mainstreet Grille
112 N. Main St.
Mishawaka, 46544
(574) 254-4995
Hours
Monday - Friday: 11 a.m. - 11 p.m.
Saturdays: 5 p.m. - Midnight
Sundays: Closed except for special weekends and private parties
Ingredients (serves 4)
4 6-8 oz. yellow fin tuna fillets
1/2 c. hulled sesame seeds
1/2 c. black sesame seeds
4 eggroll-size wonton wrappers
2 T. Olive Oil
Cole Slaw (see recipe)
Fire Oil (see recipe)
Honey Wasabi Dressing (see recipe)
In a flat dish combine both sesame seeds. Dredge tuna in seeds. Place saute pan on high heat. When pan is hot add olive oil. Place tuna flat in pan and sear both sides about a minute. Flesh will whiten with a touch of golden color. Remove from heat and serve. This tuna is served rare, cook longer if you prefer.
Plating
Drizzle plate with extra honey wasabi dressing and honey vinegar.
Place 1/2 C. cole slaw in wonton bowl and place in middle of plate (You can do this before cooking the tuna).
Slice tuna at an angle into thin strips. Arrange on plate in front of wonton. Drizzle with fire oil and serve.
Wontons
Set fryer to 325 degrees.
Drop wonton wrappers into fryer. When the wonton floats to the top of oil, using tongs, hold wonton in oil shaping into bowl. Turn wonton for even color until golden brown. Remove from oil and let drain on paper towel.
Honey Wasabi Cole Slaw
1/2 medium green cabbage - sliced thin
1/4 medium red cabbage - sliced thin
1 medium carrot peeled and julienned or grated
1/2 C. sugar snap peas julienned
1 C. Honey Wasabi dressing (See recipe)
Honey Wasabi Dressing
1 C. Mayonnaise
1/2 C. Rice Wine Vinegar
1/2 C. Honey
1/2 C. Dry Wasabi Powder
Salt/Pepper to taste
Place all ingredients in a blender and blend until smooth at med-high speed. Add salt/pepper to taste and blend at low speed.
Fire Oil
1 c. olive oil
1/3 C. toasted sesame oil
1/2 C. crushed red pepper flakes
2 T. cayenne pepper
Simmer all until pepper flakes start to darken. Remove from heat and cool. When cool strain using cheese cloth or a coffee filter.
Honey Vinegar
2/3 C. rice wine vinegar
2/3 C. honey
Combine in saucepan and bring to a boil, reduce heat, simmer, reducing volume by a third. Remove from heat and cool.
