Ingredients

Sauce:
2 T ABC brand sweet soy sauce
1 T sesame oil
2 T seasoned rice vinegar
1 T soy sauce

Whisk all ingredients to mix well. Set aside.

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

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

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

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:

Strain 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.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant