Recipe courtesy of Bill Wavrin
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47 min
25 min
20 min
2 min
8 servings





Cut tuna into 4 (4-ounce) steaks, 2 inches thick.

Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.

Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.

Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.

On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.

Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.

Javanese Dipping Sauce, recipe follows.

Javanese Dipping Sauce:

2 cups mirin

1/2 cup rice vinegar

1 teaspoon fish sauce

2 tablespoons Indonesian sweet soy sauce

1/2 cup freshly squeezed lime juice

2 tablespoons freshly chopped cilantro leaves

Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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