Ingredients

Sauce:

2 T ABC brand sweet soy sauce

1 T sesame oil

2 T seasoned rice vinegar

1 T soy sauce

Salad:

½ English cucumber, julienned

2 oz seasoned Japanese rice vinegar

¼ cup red and yellow bell peppers, membranes removed and julienned

¼ cup minced green onion, great part only

Ahi:

2 4-ounce sushi grade Ahi tuna steaks

2 T Sriracha chili sauce (available at Asian stores and most supermarkets)

3 T sesame seeds, white & black if possible

1 T canola or peanut oil

Directions

Whisk all sauce ingredients to mix well. Set aside.

Combine all salad ingredients in a small bowl at least 15 minutes before serving.

Coat the Ahi with the chili sauce.  Spread the sesame seeds on a plate and coat the Ahi on all sides with the seeds.  

Heat a sauté pan over medium-high heat and add the oil.  Sear the fish for 10 - 15 seconds on every side.  Slice the fish into thin slices and set aside.  Keep cool.  Don’t over chill. 

To serve:

St rain cucumbers in a colander, pressing gently to extract the liquid.  Place a mound of the cucumber salad in the center of each of four plates.  Drizzle sauce (at least 2 T) around each salad.  Arrange tuna slices on top of the sauce and serve.

Great with cold beer, chilled sake or Champagne .

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