Ahi Tuna, Mango Puree, Thai Papaya Salad, Togarashi

Ahi Tuna

Ingredients

1 lb ahi grade tuna

1/2 cup togarashi spice blend

2 tbsp vegetable oil

Salt

Instructions

Cut your tuna into logs. Pour togarashi spice blend on to a plate

Coat all 4 sides of the tuna

Heat a medium sauté pan and add 2 tbsp of vegetable oil

Place tuna into the pan and cook for 10 seconds on each side

Let tuna cool on tray before slicing.

Thai Papaya Salad

Ingredients

1 large papaya (peeled)

1 medium jicama (peeled)

2 tbsp fish sauce

1 tbsp tamarind paste

1 large lime (juiced)

2 Thai chili peppers

3 tbsp palm sugar

1/2 cup peanuts (chopped)

Pinch of salt

Instructions

Peel all the ingredients in this dish

Julienne the papaya, jicama, and thai chili peppers

Put all of them in a large mixing bowl

In a separate bowl combine the palm sugar, fish sauce, lime juice, and tamarind paste and mix

Place bowl in microwave for 20 seconds until the sugar is completely dissolved

Slowly drizzle the liquid into the bowl with papaya, jicama, and thai chili peppers and mix

Toss in chopped peanuts and punch of salt

Mango Puree

Ingredients

1 large mango (peeled)

1/2 cup water

Pinch of salt

Squeeze bottle

Instructions

Peel and chop the mango

Add mango and water to a blender

On slow to medium speed, blend until smooth, and season with a pinch of salt

Pour carefully into a squeeze bottle

Garnish

Ingredients

Seared Tuna

Papaya, Jicama, Chili Salad

Mango Puree

Nasturtium Leaves