WGN Midday News Segments / Lunchbreak

Lunchbreak: Devon Seafood Grill’s chef Rex makes tuna tartare with wasabi vinaigrette

Devon Seafood Grill
39 E. Chicago Avenue
Chicago
(312) 440-8660
www.devonseafood.com

Event:
Chicago Auto Show’s First Look for Charity
Friday, February 8
7 p.m. to 11 p.m.
McCormick Place
2301 S Lake Shore Drive
Chicago
www.firstlookforcharity.org

Tuna Tartare with Broken Wasabi Vinaigrette

Ingredients:
12 1/4 inch slices of English seedless cucumbers
6 oz ahi tuna, sushi grade
Char Crust®, as needed
toasted sesame seeds, as needed

Directions:
Dust ahi in Char Crust® and sear in a cast iron pan at very high heat. Cook for 15 to 20 seconds on each side. When Ahi cools, dice into 3/8 inch cubes.

Wasabi Vinaigrette

Ingredients:
2 Tbs wasabi powder
1 Tbs water
1 Tbs soy sauce
3 Tbs rice wine vinegar
4 Tbs sesame oil
6 Tbs chili sesame oil
1 tsp sesame seeds

Directions:
Make a paste with water and wasabi powder. Lightly mix remaining ingredients to make vinaigrette.

Finishing Directions:

Toss ahi tuna with vinaigrette and garnish with sesame seeds. Serve over sliced cucumbers.

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