Smoked Fresh Pepper Crusted Tuna Seared with Tricolor Pepper Medley & Wasabi “Mayo”
Ingredients
5 oz fresh sushi grade tuna
½ tsp canola or olive oil
¼ tsp white pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dry basil
½ tsp dry parsley
1 tbsp black pepper½ cup mesquite or hickory chips
Smoked Fresh Pepper Crusted Tuna Seared PREPARATION (TURKEY ROASTER WORKS!)
Place mesquite chips in the far end of a baking pan that has a metal rack inside. Place the tuna on the opposite end. Turn the heat on under the end where the chips are. Cover and place on medium high for exactly 6 minutes. Remove lid but be careful about smoke leaving: smoke alarm! Mix all seasoning in a small bowl to dust tuna on both sides. Place oil in pan on high heat. Place tuna in pan and sear for 1 ½ minutes per side. Let rest before cutting: cut on bias with very sharp knife. Hold for service.
Tri-Color Pepper medley
Ingredients
½ tsp canola or olive oil
1 tbsp minced garlic
1 tbsp julienne red onion
2 oz yellow, red, green bell pepper & sweet potatoes (all julienne)
1 tsp black pepper
1 tsp minced basil
TRICOLOR PEPPER MEDLEY PREPARATION
Place oil in pan on medium heat. Add garlic and onion to lightly brown. Add all bell peppers, sweet potatoes, pepper, basil and mustard. Toss till all are slightly brown and tender.
WASABI “MAYO” AIOLI
Ingredients
½ cup Greek non-fat yogurt
1 tsp fresh grated wasabi
1 dash soy substitute
½ tsp black pepper
½ tsp grated ginger
½ tsp minced garlic
WASABI “MAYO” AIOLI PREPARATION
Blend all ingredients together in bowl and place in portion cup for service.