Step 1: Vinaigrette
- In a bowl combine brown sugar, Dijon mustard, extra virgin olive oil, Hawaiian Punch, some green onions and the puree... blend with a stick blender to combine all ingredients and chill.
Step 2: Sriracha Crunch Balls
- Take tempura batter powder and mix with water and add Sriracha. Take rubber gloves and dip in batter while shaking over pan with hot oil skimming out the crispy pieces as they cook to place on a towel to cool.
Step 3: Season and Sear tuna
- Season and sear tuna on cast iron skillet high heat for 10 seconds on each side. Let tuna rest for a few minutes then slice.
Step 4: Plate
- Take your greens and toss with a little bit of olive oil, salt and pepper and lay on plate with tuna. Garnish with oranges, micro greens and drizzle vinaigrette. Top with Sriracha crunch and serve.
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