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Reprinted from The Edge 2000.2001
Photo by Gayle T. Tiller
Sushi-grade tuna on mesclun greens with wasabi cream

SERVES SIX

• 2 tablespoons wasabi powder
• 1¼ cup half & half
• ½ cup sour cream

• Mesclun greens
• 1/3 cup rice wine vinegar
• 2 tablespoons lime juice
• ½ teaspoon black sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey

• 3 pounds sushi-grade tuna
• 2 tablespoons black sesame oil
• Cracked black peppercorns

Prepare grill.
Mix wasabi powder, half & half and sour cream. Adjust ingredients to taste. Set aside.

Mix rice wine vinegar, lime juice, black sesame oil, soy sauce and honey. Set aside.

Rub tuna with sesame oil and coat with black peppercorns. Sear on grill, allowing meat to remain rare. Cut into slices.

TO SERVE:Lightly dress mesclun greens with rice wine vinaigrette and mound into center of plates. Top with tuna slices and garnish plates’ edges with wasabi cream.

Wine Picks:
Trimbach Riesling, Cuvee Frederic Emile, Alsace, France, 1995, $30
Reinhold Haart Estate Riesling, Mosel River, Germany, $14
Grove Mill Marlborough Riesling, New Zealand, $15
Kuentz-Bas Pinot Blanc, Alsace, France, 1997, $14



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