1 lb. of fresh, sushi grade Tuna- cut into logs roughly the shape of a stick of butter
1Tbsp ground Szechuan Pepper
1 Tbsp ground Coriander
2 Tbsp toasted Sesame seeds
1/2 tsp Sea Salt
2 Tbsp Peanut Oil
Two Ripe Mangoes, skinned and diced fine
1Each Red and Yellow Bell Peppers diced very fine
1/2 Shallot Minced
1 minced Jalapeno Pepper (optional)
1/2 Bunch Fresh Cilantro, 6-7 Basil leaves Chopped finely
1/4 tsp minced fresh Ginger
! Tbsp Rice Wine Vinegar
2 TBSP ABC Sweet soy reduction (available at most asian markets)
1/2 bunch fresh Scallions, washed well, cut on a long bias
-Combine Szechuan Pepper, Coriander, Sea Salt and Sesame on a large plate
-Rub tuna with a small amount of peanut oil
-Coat Tuna with spice mixture, allow to sit sit for one hour, refridgerated
-In a medium mixing bowl, combine Mango, Peppers, Shallot, Jalapeno, Cilantro and Rice Vinegar
-Season with Sea Salt and fresh ground Pepper to taste
-Meanwhile, using a med sautee pan heat oil until lightly smoking, carefully insert Tuna "logs" and sear each side for
approximately 30 seconds (Tuna will be rare)
-Remove Tuna from pan and allow to rest for a few minutes
-Slice Tuna in 1/2 inch slices on the bias (at an angle)
-Spoon salsa onta a serving platter, top with sliced Tuna
-Drizzle with Soy reduction
-Garnish with fresh Scallions, Cut on a bias
-Enjoy!
Note: This Salad is a wonderful match for a bottle of 2001 Cambria Chardonnay, a full bodied wine with
hints of tropical fruits - Rated 94 by Wine Enthusiast.
