Executive Chef Keith Esbin

Seared Tuna Sliders

with Wasabi-Mayo

& Asian Citrus Slaw

Recipe by Keith Esbin

For the Tuna:

The best item to purchase would be something called a “Saku” block of tuna.  It is usually 2” x 1.5” and about 6” long.  You may find this at a “Fresh Market”  it usually comes frozen in a vacuum package. If they do not have this, just ask for a nice piece of “Ahi” tuna.

I make mine by taking some black and white sesame seeds and putting them in a plastic bag.  Place the tuna inside the bag (make sure there is no skin on the tuna), and shake it to get the tuna completely covered with the seeds. Place in the refrigerator until needed.

For Wasabi-Mayo:

You can buy some wasabi already made, or you can get the powder and make it yourself.  Either way, take 1 oz of prepared wasabi, and put in a small bowl.  Take 3 oz of mayonnaise, 1 oz of sour cream, a pinch of salt, and a pinch of pepper, and combine well.  Put into the refrigerator for later.

For the Asian Slaw:

You can purchase a slaw blend in the grocery store’s produce section.  I personally like using finely julienned (cut into 2” strips) of napa cabbage, red cabbage, green onion, and romaine lettuce.

The dressing:

My simple Asian citrus ginger vinaigrette is made in your blender at home.  Take 1 teaspoon of chopped garlic, 1 tablespoon of fresh ginger chopped, 4 oz orange juice, 4 oz rice wine vinegar, 2 tablespoons of sugar, 1 teaspoon of salt, and ½ teaspoon of black pepper and put it in the blender.  Mix in high speed then slowly add 2 oz of sesame oil and 6 oz of salad oil.    Very important to taste it now.  If it is too oily, add a little more rice wine vinegar, if it is too sour, add some more sugar.  Bring all the flavors into balance.

Take your Asian slaw mixture in a medium bowl and add a little dressing to it to very lightly coat all of the salad ingredients.  Place it the refrigerator until needed.

Cooking the Tuna:

Take a small, non stick frying pan and put 1 ounce of sesame oil and 3 ounces of regular oil in the pan,  Turn heat on medium high.  When the oil is searing hot (if you take a drop of water and put into the pan and it makes popping sounds), take your piece of tuna and place in the pan.  Allow to cook on each side for a minimum of 10 seconds (15-20 if you want the tuna cooked LESS rare).  Remove from the pan and put on a plate with paper towel on it.

PLATING THE DISH….2 WAYS

First- making the sliders or burgers:  You can purchase “slider” buns n the grocery store or even use dinner rolls.  BTW…”SLIDERS” are originally what we called “White Castle Hamburgers” Anyway, take some of the Wasabi mayo and spread on the bottom of the buns.  Slice your tuna on a cutting board with a sharp knife and lay a couple slices on top of the bun with the wasabi mayo.  Then take the Asian slaw and put a little on top of each piece of tuna.  Eat when ready.

Second- As an entrée salad:  Add some spring mixed greens to the Asian slaw mixture, add a little more dressing and toss well.  Place in the center of a large plate.  Take slices of Tuna and place around the outside of the mound of salad.  Take the wasabi mayo and drizzle over the tuna.  Place some fried noodles (like you get at the Chinese restaurant) on top of the greens.