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1
Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce.
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2
Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles.
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3
Toss to heat through, then add Yuzu Syrup.
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4
Toss again, then season to taste with salt and pepper.
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5
Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan.
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6
Remove tuna fillets from the marinade and generously season all sides with salt and pepper.
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7
Carefully place the fillets into the hot pan.
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8
Sear all sides of the fillets, 2 minutes for rare.
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9
Remove from the pan.
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10
To serve, in the center of each plate place some udon noodles.
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11
Slice tuna fillets in half, on the bias, and place on udon noodles.
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12
Arrange Green Papaya Salad over top of tuna and serve.
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13
Sweet Chili Ginger Dipping Sauce:
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14
1 cup soy sauce
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15
3 tablespoons peeled and sliced fresh gingerroot
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16
1 1/4 cup rice wine vinegar
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17
1/2 cup sweet chili sauce*
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18
1/2 cup sesame oil
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19
Salt and freshly ground black pepper
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20
Combine soy sauce, ginger, vinegar, and chili sauce in a blender.
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21
Puree until smooth.
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22
Slowly add in the sesame oil until sauce is emulsified.
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23
Season, to taste, with salt and pepper.
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24
Store refrigerated for up to 1 week
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25
1 cup yuzu juice*
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26
1 cup brown sugar
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27
2 teaspoons yuzu chili paste*
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28
2 teaspoons togerashi*
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29
Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil.
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30
Reduce to a syrup consistency.
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31
Whisk in yuzu chili paste and togerashi.
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32
Store refrigerated for up to 1 month.
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33
1 bottle ginger ale
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34
1 cup water
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35
1/2 cup lime juice
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36
2 teaspoons salt
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37
1 green papaya, peeled, seeded, and julienned*
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38
2 tablespoons chopped fresh cilantro
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39
1 red onion, peeled and julienned
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40
1 teaspoon yuzu juice*
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41
1 teaspoon lime juice
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42
1 teaspoon rice wine vinegar
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43
1 teaspoon sugar
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44
Salt and freshly ground black pepper
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45
Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan.
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46
Place over high heat, and bring liquid to a boil.
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47
Add green papaya to boiling liquid, and poach for about 8 minutes.
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48
Remove papaya from poaching liquid, and set in cooler to chill.
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49
Combine remaining ingredients in a mixing bowl.
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50
Add chilled, poached papaya to ingredients, and mix thoroughly.
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51
Season, to taste, with salt and pepper.
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52
*Can be found in Asian or specialty food markets.
