This was the second course to my 2012 Thanksgiving dinner.
I could eat this non-stop and never get tired of it. I made the dressing and let it macerate overnight and it became very spicy actually – from ONE Thai chili pepper!!
[100% organic, wild tuna]
For the Peanut Pickle
- ¼ cup sherry vinegar
- ¼ cup rice wine vinegar
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- ½ cup peanuts
In a pot, bring all the ingredients to a boil and take off heat. Let it steep at room temperature, until cool. Then place in refrigerator.
*Chef Jasmine Shimoda’s recipe.
For the Dressing
- 4 limes, juiced
- 1 tsp grated ginger
- 1 Thai chili, thinly sliced
- 1 Kaffir lime leaf, thinly sliced
- 2 TBS baby lemongrass, finely minced
- 1 tsp brown sugar
- 1 TBS sesame oil
Mix everything together, infuse for 30 minutes, and set aside.
For the Tuna
- ½ lb tuna
- Salt & pepper
Season tuna with salt and pepper then sear for 10 seconds on each side.
For the Finish
- ¼ cup cilantro, finely chopped
- 1 cucumber
Peel the cucumber and using a mandolin, slice into ⅛-inch rounds.
Cut the tuna into cubes/rectangles and put them onto the cucumber slices. Drizzle some dressing over tuna, top with pickled peanuts and chopped cilantro. Serve immediately.