Ingredients:
6-8 oz Ahi #1 from Cleavers
Cleavers Brand Olive Oil
1 bottle Cleavers Ginger Wasabiyaki Sauce
Baby Romaine – chopped and washed
Broccoli – cut and washed
Sushi Chef Pickled Ginger
Cashews, almonds and Brazil nuts (use anything you have on hand)
Organic Colored Carrots from Cleavers – cut and washed
Cleavers Sriracha Sauce
Preheat your grill to High. Lightly oil and season tuna with salt and pepper then sear until your desired degree of doneness is achieved then set aside. In large sauté pan sauté over high heat the broccoli, carrots, and nuts. I barely sauté my vegetables so they are just barely warm, this way they retain more vitamins and minerals. When vegetables are done, slice your tuna then compose your salad finishing with Ginger Wasabiyaki Sauce, sel gris, pickled ginger and fresh cracked pepper. I prefer heat with mine so I add red pepper flakes or srirracha.
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