Y'all, this heat is heavy. In need of a light and cool summer meal, I aimed for an airy Asian dish that highlights natural flavors and awe-inspiring colors. I plucked both the ahi tuna and cucumber at the Memphis Farmers Market last Saturday, and I spotted some prepped jicama at my Whole Foods location. Ten minutes prep max yields a ten-fold amount of impressionable plating and tasting!
Serve alongside a crisp dry Pinot Grigio and, perhaps, a shareable bowl of steamed edamame. Cheers!
Makes 2 servings
1 ahi tuna steak 1 teaspoon canola oil 2 cucumbers 1 package pre-cut jicama 1/2 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon rice vinegar Black sesame seeds Sea salt Eel sauce, to serve
1. Heat oil in a small saucepan over medium-high heat. Season both sides of tuna steak with salt and black pepper. Place tuna in pan, searing for 1 minute. Flip and cook for 1 more minute. Remove from heat and allow to rest.
2. Spiralize cucumber into thin ribbons. Slice jicama into thin strips. Mix vegetables with sesame oil, soy sauce, rice vinegar, salt and sesame seeds.
3. Slice tuna into 1/4-inch pieces. Create a cucumber-jicama nest, and place tuna on top. Drizzle with eel sauce and, if needed, add additional sea salt. Serve cold.
