Seared Ahi Tuna Salad

Tuna:

Sushi grade tuna (cut into 2-3 oz. portioned, rectangle shaped “cubes”) Dry rub seasoning of your choice Sesame or olive oil Brush on desired oil LIGHTLY, liberally dredge in seasoning. In skillet, high heat, quickly sear tuna

on all sides about 10 seconds. Reserve and set aside for slicing

Soba noodle salad:

Use standard pasta recipe but use buckwheat pasta or buy soba noodles in ethnic foods section of grocery store

Optional ingredients and quantities in salad at your discretion:o Bean sprouts, sliced scallions, water chestnuts, julienned carrots, ginger, broccoli,

peppers, baby corn, roasted cashews, etc.o Sweet chili sauce, soy sauce, teriyaki sauce, Korean bbq sauce, duck sauce, sweet and

sour sauce, hoisin sauce, oyster sauce, fish sauce

Pineapple-Mango vinaigrette:

1 small can cut pineapple, drained 1 small can diced mango, drained 1.5 cups vegetable oil 1/2 cup rice wine vinegar 1 T. Dijon mustard 1 T. sliced scallions 2 oz. chopped bell pepper Salt, pepper to taste Puree all ingredients in food processor, oil added slowly and last so it emulsifies

Greens “Tower”:

Use your choice of salad greens and vegetable – I like to use a hollowed out cucumber cylinder or a hollowed out roasted vegetable cylinder (such as a turnip or a beet). Stuff the greens into the hollowed out vegetable all the greens leaves/ stems in whole and the rest of leaf standing into the air