Seared, Rare Yellowfin Tuna on a Rice Cracker with Sesame Seaweed and “Hot” Wasabi Sauce
1 pound center-cut tuna loin, ask for number 1 sushi quality
1 tablespoon cracked black pepper
1 tablespoon sea salt, if available, or substitute Kosher salt
2 tablespoons olive oil
32 rice crackers
Season the tuna loin with the cracked pepper and salt. In a very hot cast iron skillet or sauté pan, place the olive oil. Let the oil settle in the pan. Lower the heat to a medium setting and place the tuna loin in the hot oil. The oil will sear the loin. Rotate the loin around so all sides are seared. Remove from the heat and set aside.
2 cups rinsed, cleaned and hand-dried seaweed
½ cup rice wine vinegar
1 tablespoon black sesame seeds
1 teaspoon sesame oil
In a saucepan place the seaweed and rice wine vinegar. Cook the seaweed over a medium-low heat until the seaweed has absorbed the vinegar and is limp in texture. Remove from heat and add the sesame seeds and oil and mix thoroughly. Set aside until time to “Plate Up”.
1 tablespoon dried or paste Wasabi horseradish
1 teaspoon Colman’s dry English mustard
1 tablespoon sour cream
In a mixing bowl, combine all the ingredients and mix thoroughly. Taste, if it is not too hot, add more sour cream. To assemble, take the seared tuna and cut against the grain into very thin cracker sized slices. Place the thinly sliced tuna on a rice cracker. Top with the sesame seaweed and the wasabi sauce. Serve and enjoy!