INGREDIENTS

INSTRUCTIONS

1
Using a sharp knife, slice the tuna into 1/2-inch strips with the
grain, then cut the strips into triangular pieces and place them in a
mixing bowl. Puree the ginger with the sliced garlic in the bowl of a
food processor. Scrape the sides of the bowl, add the soy sauce, and
slowly pour the oil in with the machine running. Drizzle this mixture
over the fish and gently toss to cool. Marinate the tuna for a  minimum
of 4 hours or overnight in the refrigerator. Preheat the oven  to 400
degrees. In a bowl, combine the wasabi with a few drops of  water, then
add the minced garlic and mayonnaise. Add salt and pepper  to taste and
the green food coloring (if desired) to intensify the  color of wasabi.
Place the wasabi mayonnaise in a squeeze bottle if  available. Remove
the tuna from the marinade, place on a greased  baking sheet, and bake
it for 3 to 4 minutes, until the inside is  pink. Or pan-sear in a hot
skillet over medium heat for 2 to 3  minutes. Place the pieces of tuna
on rice crackers, and top each with  little wasabi aioli. Sprinkle with
black sesame seeds and diced red  pepper.  Converted by MC_Buster.
NOTES : Recipe Courtesy of Pamela Morgan, President Flavors Catering
Recipe by: IN FOOD TODAY SHOW #IND099  Converted by MM_Buster v2.0l.

A Message from our Provider:

“There is hope. There is Jesus”