Total Time
17mins
Prep 15 mins
Cook 2 mins

appetizer or main dish, no matter the course the flavor is divine

Ingredients Nutrition

Directions

  1. Brush tuna with olive oil and season each side with salt and pepper.
  2. Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
  3. In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
  4. Pour dressing over Wakame, add chile peppers and toss.
  5. Sprinkle with sesame seeds.
  6. Boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
  7. Reduce by half and cool.
  8. Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
  9. Strain through fine sieve.
  10. Keep refrigerated up to two days, but use at room temperature.
  11. Place a mound of Wakame salad on plate.
  12. Arrange tuna medallions around edges of Wakame.
  13. Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.

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