10. March 2011
Try this yummy recipe by Chef de Cuisine, Todd Lough!
Whenever you see that tasty appetizer tray floating your way, you’re bound to halt any conversation in order to grab one of those yummy treats before they pass you by. Why not try your hand at preparing them yourself, and you will never need to knock over your host in a rush to grab the last one.
1/4 c napa cabbage, julienned
1 scallion, thinly sliced
1/4 c red bell pepper, julienned
1 t cilantro, chopped
2 T soy sauce
1 t fresh ginger, grated
1 T lime juice
1 T sesame oil
1 T sweet Thai chili sauce
Combine slaw ingredients. Set aside. Whisk together dressing ingredients.
Pour into slaw mixture. Mix well.
2 T wasabi powder
2 T mayonnaise
1/4 t water
Combine wasabi powder and water. Whisk in mayonnaise.
Ginger soy glaze:
1/4 c low sodium soy sauce
1 t cornstarch
1 T fresh ginger, grated
1/4 t water
2 T sugar
Combine soy sauce, ginger and sugar in a small sauce pan and bring to a simmer.
Combine cornstarch and water. Whisk into soy sauce mixture.
4 oz. sushi-grade yellowfin tuna
1 t chopped cilantro
1 t whole mustard seeds
1/2 t kosher salt
1 t cracked coriander seeds
Combine seasonings. Sprinkle over tuna. Sear each side of the tuna briefly. Leave rare.
1 baguette loaf
Cut into 8 slices. Brush with sesame oil and toast. Place sliced tuna on the crostini.
Top with slaw, and drizzle with wasabi aioli and the ginger soy glaze.