6-7 oz Sashimi grade tuna 3 oz fresh cracked black pepper 2 oz kosher or sea salt 1 cucumber, peeled, de-seeded 2 oz sake 3 oz rice wine vinegar 3 Tbsp wasabe powder 1 Tbsp water
Coat one side of fresh tuna with salt and black pepper. Sear to desired temperature and set aside. Cut cucumber into desired size and macerate in salted water. Let sit for 30 minutes, drain well. Mix with sake and rice wine vinegar, let sit another 30 minutes. Mix wasabe powder with water to desired consistency.
To serve: Slice tuna into bias pieces and fan out on small plate. Serve cucumber salad and wasabe on the side. Garnish with tiny diced bell peppers and freshly cut chives.
Eric Lea, The Polo Grill
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