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Number of Servings: Four
Ingredients: 12 oz. Sushi Grade Tuna, diced ½” (*Marinade for Tuna) ½ cup Ko-Choo-Jung 1/8 cup Dijon Mustard 1 tsp. Roasted Sesame Seeds, pulverized 1 tsp Roasted Sesame Oil 2 oz. Red Wine Vinegar 2 tbsp Minced Scallions ½ cup Organic Micro Green Wonton Skins, cut into quarters, fried and seasoned
Dressing for Greens: 1 ½ cups Grape Seed Oil 1 cup Rice Wine vinegar 2 Shallots, minced Cloves of Garlic, minced 2 tbsp ea. Chopped Parsley, Chives, & Chervil 3 tbsp Dijon Mustard S&P to taste
Preparation: Whisk all ingredients together except oil. Slowly drizzle in oil until an emulsion is formed. Season.
Mix Tuna with marinade and check for seasoning. Toss Micro Greens with Dressing. Assemble 5 quarters of Wonton on 10” plate. Make a 2 oz. Quenelle and place on Wonton. Garnish with Grape Seed Oil and Herb Salad.
Pair with 2007 Benessere Pinot Grigio
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