`` 3 ripe mangoes `` 2 fresh jalapeĂąos `` 1 red onion `` 1 red bell pepper `` 1 egg-sized piece of ginger, peeled and grated
`` 2 sprigs green onion `` 1 handful fresh tarragon (and some extra for garnish) `` 2 TBS cream of coconut `` 2 TBS mango nectar `` 2 TBS sesame oil
`` 1 package vermicelli rice noodles, cooked, cooled `` 1 lime, sliced into 6 pieces `` 6 small piles of pickled ginger
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`` Prepared wasabi for 6 plates
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`` Chilli garlic sauce
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In a mixing bowl, combine soy sauce, honey, 1 TBS sesame oil, curry paste, ginger, and sesame seeds. Place tuna steaks in a long, flat pan with high sides. Pour soy marinade over the steaks, let sit in the refrigerator for an hour, turning the steaks over several times. Slice the mangoes, jalapeĂąos, red onion, and red bell pepper into thin, julienned strips, place in a large mixing bowl. Add in diced up green onions, cilantro, cream of coconut, mango nectar, and sesame oil. Toss to evenly coat. Let sit in the refrigerator for an hour, stirring occasionally. Place in each corner of your plate: a lime slice, pickled ginger, wasabi, and a dollop of chilli garlic sauce. Fill a plating ring 1/3 full of vermicelli rice noodles; fill the rest with mango slaw. Remove the ring and garnish with tarragon. Heat sesame oil in a non-stick pan and sear the tuna steaks very rare; slice in half on a bias. Place the two halves leaning next to the mango slaw. Garnish with black sesame seeds and enjoy!
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April 2014
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