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Entree
Asian
4 servings
20 minutes
10 minutes
1 tablespoon rice vinegar
1 tablespoon lime juice
5 1/2 tablespoons mirin
2 tablespoons wasabi powder
1 1/2 tablespoons extra virgin olive oil, or more to taste
2 Watermelon Radish, sliced thin
2 tablespoons cilantro, chopped
2 tablespoons alfalfa sprouts
1 pound tuna, sliced into 4 servings
Mix vinegar, lime juice, mirin and wasabi powder, add oil while whisking until the dressing is slightly creamy. Add more oil as necessary to taste. Season with salt, if needed.
Toss Melissa's Watermelon radish, cilantro and sprouts with a little dressing until lightly coated. Season to taste with Sea Salt and pepper.
Sear tuna over very high heat, remove and slice thinly on a diagonal.
Divide the salad equally to the center of 4 chilled plates.
Layer tuna on top of salad and drizzle remaining dressing over tuna.
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