INGREDIENTS:
8 ounces Sashimi grade Ahi tuna
3 ounces lemon-infused olive oil
1/2 small red onion, julienned
1/4 cup grated daikon radish
1 tablespoon cilantro, minced
1 tablespoon Italian flat leaf parsley, minced
Pinch red chili flakes
1 ounce freshly squeezed lemon juice
1 avocado, sliced
1 lb. organic micro greens
Salt and freshly ground pepper, to taste
METHOD:
Very lightly coat tuna with 1 ounce lemon-infused olive oil and season with salt and pepper. Prepare and heat the grill pan over high. Place tuna in pan right when small wisps of smoke start to come from the grill pan. Sear tuna for 2 minutes on each side. Remove tuna from pan and let rest.
Combine onion, daikon, cilantro, parsley, chili flakes, lemon juice, and 1-ounce lemon-infused olive oil. Adjust seasoning and acidity.
Toss micro greens with remaining lemon-infused olive oil, salt, and pepper to taste. Place on a plate as the base of the salad. Slice tuna thinly with a very sharp knife and arrange it on a bed of greens. Arrange avocados as desired. Nestle daikon-red onion slaw in the middle and dress with remaining juice. Garnish with red chili flakes and cilantro.
YIELD: 2 servings
SOURCE: Recipe courtesy of Chef Owen Synder, Papa O’s
