By Yanni www.fishermansbelly.com (serves 4)
1 pound tuna fillets cut into finger sized pieces
1/2 cup of mayonnaise
1 tablespoon dry wasabi powder
1 tablespoon seasoned rice wine vinegar
1 cup small cubed fresh pineapple
1 whole red sweet chili pepper sliced thinly
1/4 cup cilantro rough chop
3-4 tablespoons of grape seed oil
Start Making The Seared Tuna Salad
1. In a small mixing bowl add the mayonnaise, dry wasabi and rice wine vinegar. Mix throughly and refrigerate until needed.
2. Heat the grape seed oil in a skillet or heavy frying pan. While the pan is heating, prepare the cut fish fillets by salting top and bottom sides of the fillets. When the grape seed oil begins to shimmer or starts to smoke, start frying the fillets. Do not flip the fillets over. Only fry the fillets 20-30 seconds and then place them on a paper towel lined plate to cool.
3. On a serving platter, spread a couple of dollops of wasabi mayonnaise onto the platter. Then, begin to add the seared fish, cooked side down. Now, evenly spread the cubed pineapple over the fish and platter, followed by a garnish of sweet red peppers and cilantro. Enjoy!
