Seared Tuna Sashimi with Wasabi Vinaigrette

 

I hated, hated wasabi for years. When it accidently touched my sushi it would be a disappointment. When chefs felt the need to use it as a Frites dip I saw it as a waste. The taste of it ruined my life (dramatic? me?) until a sneaky sushi chef in San Diego hid fresh wasabi in my halibut sushi. It was life-changing! Such pure flavor, such a sinus-clearing heat! I finally saw the appeal of that wasabi business – people were just trying to make due when they couldn’t get the best (fresh wasabi, I have later discovered, is the best). And it turns out, there are actually some decent wasabi pastes out there, not that I care anymore because I love it all.

This little salad/appetizer embodies my declaration of love for wasabi. It is the fabulous Eric Ripert’s┬árecipe, from the beautiful Avec Eric book, and I am officially adding it to my mental list of absolute favorite┬árecipes.

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