Ingredients
- 8 ounce sushi quality tuna steak
- 2 ounce soy sauce
- 1 ounce sesame oil
- 1 clove garlic, minced
- 2 tablespoon pickled ginger, minced
- 1 tablespoon scallion, minced
- 1 tablespoon chopped fresh cilantro
- 2 ounce white and black sesame seeds
- 1 tablespoon olive oil for searing tuna
- 8 ounce sushi quality tuna steak
- 2 ounce soy sauce
- 1 ounce sesame oil
- 1 clove garlic, minced
- 2 tablespoon pickled ginger, minced
- 1 tablespoon scallion, minced
- 1 tablespoon chopped fresh cilantro
- 2 ounce white and black sesame seeds
- 1 tablespoon olive oil for searing tuna
- 2 large zucchini
- 2 large yellow squash
- 1 large carrot
- 1 red pepper, julienne
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 6 tablespoon – 8 edible wild orchids, purple if possible
Preparation
Baking Directions:
Stage 1Combine all ingredients except seeds and let marinate for 1 hour.
Place tuna in pan with olive oil on medium-high heat and sear quickly on all sides (approx.
30seconds each side), keeping tuna very rare.
Remove from pan and sprinkle with black and white sesame seeds.
Stage 2With vegetable peeler, peel zucchini, yellow squash and carrot and place in large bowl.
Add julienne red pepper to bowl.
In large sauté pan, over medium-high heat add butter and olive oil.
The olive oil will prevent butter from burning.
Add vegetables and sauté 1 – 2 minutes, until still firm.
Add salt, pepper, and reserved marinade.
Remove from heat.
Place vegetables in serving dish.
Slice tuna and place on top of veggies.
Add orchids and dust with Hibiscus sea salt.
