2–8oz Sushi Grade Tuna Steaks
2 cup Micro Greens (Lambs Ear and Bulls Blood)
2 oz Sesame Vinaigrette (Ingredients listed below)
1 Yellow Bell Pepper - julienned
¼ cup Blackening Seasoning (Ingredients listed below)
¼ cup Piancone Olive Oil
¼ cup Pickled Ginger
¼ cup Black Sesame Seeds
Blackening Seasoning (yields 8 oz)
1 cup Paprika
¼ cup Garlic Powder
¼ cup Onion Powder
¼ cup Lemon Pepper
¼ cup Black Pepper
¼ cup Kosher Salt
2 Tbl Dry Basil Leaves
2 Tbl Dry Oregano Leaves
2 Tbl Dry Thyme Leaves
½ Tsp Cayenne Pepper
Sesame Vinaigrette (yield 2 cups)
½ C Rice Wine Vinegar
¼ C Sesame Oil
1 C Olive Oil
1 Tbl Fresh Ginger
¼ Tsp Minced Garlic
¼ Tsp Kosher Salt
¼ Tsp Black Pepper
1 Egg (Yolk Only)
2 Tbl Minced Cilantro
For dressing: Add garlic, ginger, yolk, salt, pepper and vinegar into a food processor and run on low. Slowly drizzle in sesame oil then drizzle in olive oil. Refrigerate until needed. Mix all spices for blackening seasoning in a bowl and reserve. In a sauté pan over high heat, add olive oil. Coat the tuna steaks with blackening seasoning mix. Now add tuna to pan and cook for 1-2 minutes per side. Refrigerate for 30 minutes before service. Slice the tuna against the grain for plating. Toss micro greens with sesame vinaigrette. Place greens in center of plate and then fan the tuna slices around it. Now fan out bell pepper slices on plate. Place pickled ginger in center of greens. Then sprinkle plate with black sesame seeds.