Grilled Ahi Tuna "Sashimi" Strips with Mizuna and Avocado

Yield:
8
Level:
Easy
Ingredients
  • 2 ahi tuna steaks (6 ounces each)
  • Peanut oil
  • Salt and freshly ground pepper
  • 2 avocados, peeled, pitted and thinly sliced
  • 4 cups mizuna leaves
  • 2 plum tomatoes, finely chopped
  • Wasabi vinaigrette:
  • 1/4 cup rice wine vinegar
  • 2 teaspoons wasabi paste
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
Directions

Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices

Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette.

Wasabi vinaigrette:

Whisk together all ingredients until combined. Season with salt and pepper to taste


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