Shanghai Sesame Seed Big Eye Ahi Tuna Wakame Cucumber Noodle Salad

Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.

Ingredients:

18 oz. Big Eye Ahi Tuna, barrel-cut
½ cup toasted sesame seeds
½ cup coriander seeds and leaves, chopped
¼ cup sesame oil
1 Tbsp. course kosher salt
2 Tbsp. fresh-cracked
black pepper
4 oz. Wakame Seaweed
4 oz. rice glass noodles
1 cucumber peeled, seeded and sliced
4 Tbsp. apple cider vinegar
3 Tbsp. tamari soy
2 Tbsp. honey
¾ TBsp. sesame oil
1 green onion, chopped
½ carrot, sliced
4 each pickled radishes
4 each daikou sprouts
1 each Fuji apple

Procedure: 

• For Tuna: Season tuna with salt and pepper. Rub barrel-cut tuna with sesame seed and coriander. Place large non-stick pan on the stove over medium-high heat, add the sesame oil. Once the oil is hot, sear tuna for 10 seconds on each side until the tuna is rare, set aside and let rest.
• For Wahame Cucumber Noodle Salad: Soak rice glass noodles in hot water for 3 minutes. Marinate seaweed, noodles, cucumber, carrots and green onions with sesame oil, honey, tamari soy and apple cider vinegar.
• To Plate: Place salad in the center of the plate. Slice tuna on ½-inch bias. Arrange tuna surrounding the salad. Decorate with pickled radish, daikou sprouts and Fuji apple.