By Holly Davis



Seared Tuna with Wasabi

Yield: 6 servings

•   ½ large daikon, finely shredded on a mandolin if you have one, or cut by hand into     very fine julienne
•   ½ teaspoon fine sea salt
•   1 teaspoon ginger juice
•   3 teaspoons wasabi powder
•   1 pound sugar snap peas
•   2 Tablespoons apple juice concentrate
•   2 Tablespoons mirin (rice wine)
•   1 Tablespoon tamari
•   2 Tablespoons water
•   2 Tablespoons olive oil
•   Six 6½-ounce tuna steaks

Combine the daikon with the sea salt and ginger juice. Rub this mixture together until the daikon begins to soften, set aside.

Mix the wasabi powder with a small amount of boiling water to form a thick paste. Shape this into a small dome. Press the dome inside a small bowl. Turn upside down and set aside until ready to use. Steam the sugar snap peas until just tender, set aside. Combine the apple juice concentrate with the mirin, tamari and water, mix well and set aside.

Heat a heavy frying pan and add the olive oil. Just before it begins to smoke, place the tuna steaks in the pan cook on one side only, until you can see the fish change color half way up the steaks, this will take 2 to 4 minutes, depending on the thickness of the steaks. Pour in the apple juice mixture and cover the pan, cook for 1 minute only and then remove steaks from the pan.

Mix the daikon and sugar snap peas together. Place a mound of the vegetables in the center of a plate and a small mound of wasabi on the side of the plate. Lay the tuna steak on the vegetables and serve while still warm, drizzle the fish juice from remaining in the pan over the dish.