Ingredients Jump to Instructions ↓

  1. 1/2 pound tuna loin

  2. 1/2 cup cracked black pepper

  3. 1 tablespoon olive oil

  4. 1 tablespoon wasabi

  5. 1/4 cup water

  6. 10 fried celery root chips

  7. 1/2 cup small diced avocado

  8. 1/2 cup small diced tomatoes

  9. 10 fresh cilantro sprigs

  10. 2 tablespoons sesame oil Salt and pepper

  11. 2 tablespoons snipped

  12. 1" chives Black pepper

  13. 2 tablespoons sesame oil to drizzle

Instructions Jump to Ingredients ↑

  1. Season the loin with Essence. Completely coat the entire tuna loin with the cracked black pepper. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices. In a small bowl combine the wasabi and water together and blend until smooth. In a mixing bowl toss the avocado, tomatoes, cilantro , and sesame oil together. Season with salt and pepper. To assemble, place one to two slices of the tuna on the celery root chip. Dab a small amount of the wasabi on top of the tuna. Top each chip with the avocado and tomato salad. Garnish with chives, black pepper, and a drizzle of sesame oil.


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