Ingredients
- 2-Tuna Saku block
- Himalayan sea salt (or Kosher salt will work if you can't get that)
- -Table grind black pepper
- Extra virgin olive oil
- Small vegetable oil
- Canola oil
- Any colorful microgreen you can find - (Bulls blood or something of that color would be awesome)
- 1-lb Arugula
- Small prickly pear puree
- 1-lb Frisee
- 1-batch or 12 Green onions
- 1-btl-Sriracha
- 1-Dry tempura mix
- 1lb-Brown sugar
- Red wine vinegar
- 3 cans or bottles of Hawaiian Punch
- Small Dry Wasabi
- Best Foods mayo
- Grey Poupon
- 8 Cuties or tangerines
Directions
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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