When Harris Teeter has sashimi grade tuna on sale I pounce on them like a cat. I patted the tuna in salt, pepper and sesame seeds and seared them on a skillet, tossed a salad with olive oil and balsamic vinegar and laid the sliced steaks on top. A drizzle of a tangy marinade on top was a perfect compliment. I threw in a slew of ingredients into the blender to create it:
Fresh garlic, ginger, green chili, lemon juice. Soy sauce, honey, sesame oil. Horseradish, mustard, mayo. Sriracha sauce, and coriander chutney. The result was a complex yet gentle wasabi wash over the tuna.
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