Sesame-Crusted Ahi Tuna Salad with Mushrooms
1 cup |
mirin, divided |
2 tbsp |
freshly squeezed lemon juice |
2 pieces |
Ahi tuna |
4 oz |
fresh Shitake mushrooms |
4 oz |
fresh Morel mushrooms |
4 oz |
fresh Enoki mushrooms |
2 tbsp |
vegetable oil, divided |
|
salt and black pepper |
¼ cup |
sesame seeds |
8 oz |
mixed salad greens |
½ cup |
WASABInMIRIN Vinaigrette |
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In a non-metallic bowl or plastic zip bag combine ¾ cup mirin with lemon juice. Add tuna and marinate for 30 minutes. Clean mushrooms. Remove and discard stems from Shitake mushrooms; slice mushrooms. Cut morels in half; separate Enoki clusters.
In a large non-stick skillet heat 1 tbsp vegetable oil over medium-high heat and cook mushrooms until browned and liquid has evaporated. Add remaining ¼ cup mirin to skillet; cook, stirring, until slightly reduced. Keep warm.
Remove tuna from marinade and season with salt and pepper. Coat tuna on all sides with sesame seeds. Heat a non-stick skillet over high heat. When hot, brush with remaining oil (oil will smoke). Quickly sear tuna on both sides just until sesame seeds are browned. In a large bowl, combine Wasabi or mixed greens with pea sprouts. Add WASABInMIRIN Vinaigrette and gently toss. Place greens on 2 serving plates. Thinly slice tuna and arrange over greens. Spoon mushroom mixture around tuna. Garnish with a drizzle of wasabi mayo.
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