Seared Tuna with Shiitake Mushroom and Tomato Relish on Wonton
- 10 oz. fresh tuna (saku or loin)
- Jerk seasoning
- 1 oz. vegetable oil
- 1 oz. butter
- 8 oz. shiitake mushrooms, diced
- 1 green onion, diced
- 1 clove garlic, crushed
- 2 Roma tomatoes meat only, diced
- 1/8 green bell pepper diced
- Salt, pepper
- 1 t. fresh chopped cilantro
- 10 wonton skins, cut in half, baked
Place the tuna on a plate and coat each side with jerk seasoning, shaking off any excess. Preheat a nonstick sauté pan to med-high. Add the oil and carefully place the tuna in the pan. After about 1 minute turn over and 1 minute later, remove from the pan and chill in the refrigerator.Using another sauté pan, preheat to medium and add butter, shitake mushrooms, green onions and garlic. Cook for about 4-6 minutes till the moisture from the mushrooms is gone. Chill. Mix the tomatoes, peppers, and the mushroom mixture together and season with salt and pepper. Add the cilantro. Place the baked wontons on a tray. Spoon about ½ oz. of the tomato-mushroom relish. Using a sharp knife slice the tuna into thin pieces about the size of a quarter. Place the tuna on top of relish and serve.
Banh Xéo is a crispy hot Vietnamese crepe. Xéo is the sizzling sound the batter makes as it cooks in the hot skillet. Traditionally, the fillings are cooked in the batter, the crispy crepe folded and served without utensils to be eaten with your hands.