Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons

By Ellan

Ingredients

• 2 teas. Wasabi paste
• 1 tab. honey
• 1/4 cup rice wine vinegar
• 1/2 cup vegetable oil
• 1/2 cup sesame oil
• 1 tab. chopped fresh cilantro leaves
• salt and pepper
• 2 tab. olive oil
• 1/2 cup julienne red bell pepper
• 1/2 cup julienne yellow bell pepper
• 1/2 cup chopped red onions
• 1/2 cup julienne carrots
• 2 cups julienne Chinese cabbage
• 1 teas. chopped garlic
• 1/2 lb. angel hair pasta, cooked until tender and toss in 1 tab. olive oil
• 1/4 cup chopped roasted peanuts
• 4 (6 oz.) Ahi Tuna Steaks
• Creole seasoning
• 16 large wonton wrappers, thinly sliced

Preparation

Step 1

In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in cilantro. Heat the olive oil in a medium size saute' pan over med. heat. Add the pepper and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the carrots and cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a med-size mixing bowl and let cool. Add the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with creole seasoning. In a large saute' pan, over med. heat, add the remaining tab. of oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan and set aside. Fr the wontons until golden brown. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad. Garnish each plate with a pile of fried wontons. Garnish with parsley.