Sesame Seared Tuna Over Tabbouleh Salad

Sesame Seared Tuna over Tabbouleh Salad (Recipe Courtesy of Cafe Lachine)

With poke sauce and wasabi aioli

Serves 6 as an appetizer

 

1 to 2 pounds fresh Yellowfin Tuna

¼ cup vegetable oil

¼ cup black sesame seeds

¼ cup white sesame seeds

salt and pepper

 

Tabbouleh Salad

1 cup wheat bulgur

1 ¾ cup boiling water

2 Tbs red wine vinegar

2 Tbs Olive oil

2 Tbs soy sauce

2 Tbs lemon juice

½ cup chopped parsley

½ cup chopped chives

½ cup chopped mint

½ yellow onion – small dice

1 cup grape tomatoes – quartered

cayenne/salt to taste

 

Poke Sauce

¾ cup Soy sauce

¼ cup honey

¼ cup lime juice

1 tsp. Chopped fresh ginger

1 tsp. Chopped fresh garlic

1 Tbs. White sesame seeds

2 Tbs. Chopped scallions

1 tsp. sriracha

 

Wasabi Aioli

¼ cup Prepared wasabi

 

¾ cup mayonnaise

 

For the tuna cut into rectangular pieces and coat with sesame seeds and seasoning.  Heat a cast iron skillet over medium-high heat.  Add canola oil to lightly coat pan.  Sear tuna on all sides until sesame seeds are just barely toasted.  Inside should still be very rare.  Refrigerate immediately.

 For the tabbouleh salad place bulgur wheat in a bowl and add boiling water.  Cover tightly with saran wrap.  Let sit 20 minutes or more to absorb; then add olive oil, red wine vinegar, soy sauce, lemon juice, 1 tsp. cayenne and 1 tsp. salt.  Mix in herbs, onions and tomatoes.  Add more salt and cayenne if necessary.

For the Poke Sauce mix together the soy sauce and honey.  Add in the lime juice, sriracha, scallions, sesame seeds, garlic and ginger.

 For the wasabi aioli mix together mayonnaise and prepared wasabi.

 To assemble make a mound of tabbouleh in the center of each plate.  Slice tuna and lay over tabbouleh.  Top with poke sauce.  Decorate rim of plate with wasabi aioli.