Cooking Instructions
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Step 1
Place the
Green Cabbage (170 g)
into a large bowl. Slice
Jicamas (140 g)
into quarter inch slices. Stack slices flat on the cutting board. Thinly slice into matchsticks and add to bowl.
Step 2
Trim off ends of
Green Beans (170 g)
and set aside.
Step 3
Peel
Mango (1)
. Carefully cut off flesh around the pit on all four sides and discard pit. Dice flesh into quarter inch pieces and add to bowl. Peel and cut the
Carrots (45 g)
into matchsticks.
Step 4
Remove stem from
Jalapeño Pepper (1)
, slice in half, and discard stem and seeds. Mince and add to bowl.
Step 5
Remove
Fresh Cilantro (15 g)
leaves from stems and discard stems. Roughly chop cilantro and add to bowl, reserving twelve leaves whole for garnish.
Step 6
Peel
Fresh Ginger (15 g)
and grate with a zester into a small bowl. Add
Tahini (30 g)
,
Miso Paste (15 g)
m
Rice Vinegar (15 mL)
,
Maple Syrup (5 mL)
, and half of
Sesame Oil (8 mL)
. Mix until well combined, and set aside.
Step 7
Remove
Ahi Tuna Steak (2)
from packaging and thoroughly pat dry with paper towels.
Step 8
In another small bowl, combine
Barbecue Rub (7 g)
and half of the
Black and White Sesame Seeds (8 g)
. Mix well and set aside.
Step 9
Heat a large saute pan over high heat. Rub a small amount of olive oil on all sides of each ahi steak and season all sides using
Salt (2 g)
on each piece. Place ahi on a plate and evenly coat with
Barbecue Rub (7 g)
. Press into fish to ensure even crust.
Step 10
Add one tablespoon of olive oil to the pan. Once the oil is slightly smoking, sear on larger side for forty five seconds, then on the smaller side for twenty second. Remove tuna from pan to rest, and turn off heat. Wash and dry pan for next step.
Step 11
Heat medium saute pan over high heat. Add
Oil (15 mL)
. Once the oil is hot, add green beans, being careful as beans may splatter.
Step 12
Saute about four minutes, tossing every minute until they begin to blacken.
Step 13
When beans are almost finished charring, add remaining
Black and White Sesame Seeds (8 g)
,
Sesame Oil (15 mL)
,
Sambal (7 g)
, and
Salt (2 g)
. Toss to combine and remove pan from heat.
Step 14
Cut and juice half of the
Lime (1)
into the beans and toss. Hold for plating.
Step 15
Slice the other half of the lime into two wedges.
Step 16
Pour the miso tahini dressing over the cabbage mixture and toss well. Slice the ahi into approximately twenty equally sized pieces, revealing the beautiful rare interior of the fish.
Step 17
Place the green beans off center of two plates, in two piles. Next, slightly overlap five slices of ahi on top of each portion of green beans, at angles. Next, top the ahi with some of the slaw and place the remaining slaw in a side bowl for each guest.
Step 18
Garnish each plate with a lime wedge and remaining cilantro leaves.
