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Wasabi Oil
Ahi Tuna Focaccia Sandwich
Crispy Sushi
Rice-Crusted Scallops with Wasabi Oil
Steak Frites with
Wasabi Oil
Robert McGrath's
Wasabi-Marinated Seared Swordfish
WINE NOTES
Cote de Beaune: A pinot noir that has an
intense, ripe berry flavor. Light to medium-bodied. Not be to taken
too seriously -- very quaffable.
Sake: Junmai Ginjo (at least 40% of rice hull polished away).
Very fragant, bottled immediately without charcoal filtering. Bold
flavor with a soft-edged fullness. The water is very soft where the
Imada Shuzo brewery is located, giving Fukucho its name and its
depth of palate.
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Ahi Tuna Focaccia
Sandwich
Serves 4
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon sugar
- Juice and zest of 1 orange
- 4 pieces ahi tuna, 5 ounces each, center
cut, skin off
- 2 medium tomatoes, thinly sliced
- 1 small head iceberg lettuce, shredded
- 4 square pieces focaccia, halved and
toasted
- 1/4 cup Wasabi Oil
- Kosher salt and freshly ground black pepper
Prepare a hot, cleaned grill, sprayed slick. In a large bowl, mix
the naturally brewed soy sauce, sugar, orange juice and zest. Season
the tuna with salt and pepper and grill on both sides, brushing on
the glaze a few times. Grill only 2-3 minutes a side to keep it
rare. Meanwhile, build the sandwich by spreading Wasabi Oil on both
pieces of focaccia. On the bottom piece, top with tomato slice,
season with salt and pepper, and add tuna and lettuce and focaccia
top. Slice on the diagonal and serve with your favorite chips.
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