Ahi After Five |
| • 1 Ahi tuna loin (3 oz.) • 1 seaweed wrapper • Wasabi paste to taste • Pickled ginger to taste • Japanese bread crumbs • Chopped fresh ginger • Egg wash • Seasoned flour • Teriyaki sauce • Clarified butter Place seaweed wrapper on a flat surface. Cut tuna loin to fit wrapper. Place tuna on wrapper; top with pickled ginger and wasabi paste. Roll up. Dip roll in flour, egg wash, and bread crumbs with chopped ginger. Preheat skillet with clarified butter. Brown tuna roll on all sides until crispy. Serve with seaweed salad and garnish with teriyaki sauce, pickled ginger, and wasabi paste. Serves 1 |