| Tiger Tears Salad with Seared Tuna |
| Serves 4 |
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| Ingredients | Directions |
| 1/4 cup raw jasmine rice | Toasted Rice: Toast rice in a skillet over med-high heat shaking the skillet constantly, until rice is golden brown, 3-4 minutes. Remove from skillet, let cool completely. Process in the food processor until it is the size of couscous. Remove to a bowl. This step can be done as far in advance as you'd like. The rice will stay in an airtight container indefinitely. |
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1.5 Lb tuna steaks Marinade from Jason's tuna recipe |
30 minutes to 2 hours before serving Marinate the tuna according to Jason's tuna recipe. |
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1 red pepper seeded 1 green pepper seeded 2 scallions (white and green parts) 1 cup lightly packed mint leaves 1 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves 2 stalks lemon grass Benriner slicer or mandoline 1 (3-inch) fresh Thai or Serrano chile |
Slice the peppers into quarters lengthwise, and then slice crosswise into very thin slices (1/16" thick). Put into a large bowl. Thinly slice scallion and add to peppers. Add whole mint, basil, and cilantro to the bowl. Slice lemon grass into very thin rings (the thickness of a sturdy sewing thread) using Benriner slicer or mandoline, and add to the bowl. You can do this with a very sharp knife, but it is much harder to get slices that thin with a knife. Finely mince chile including seeds, and add to the bowl. If necessary, the salad can be prepared to this stage 1 hour before serving and kept covered in the fridge. |
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2 Tbsp Thai fish sauce Juice of 1 lime 1 Tbsp sesame seed oil |
In a small bowl, mix fish sauce, lime juice, and sesame oil to make a dressing.
Sear tuna to desired doneness according to Jason's tuna recipe. Remove tuna to a plate and slice into 1/4" slices. Add tuna and toasted rice to the salad. Pour in the dressing and mix well. Correct seasoning. Serve immediately. |