Chef Ron Eyester
Restaurant/Operation Food 101, Atlanta
Yield: 1 serving
Sushi-grade ahi tuna, 7 oz. 1 piece
Salt and pepper to taste
Red bell pepper, julienne 1/2 cup
Red cabbage, julienne 1/2 cup
Shiitake mushrooms 1/4 cup
Snow peas, blanched 1/4 cup
Fresh ginger, grated 2 Tbsp.
Cashews, chopped 2 Tbsp.
Sweet soy sauce 1/4 cup
Rice vinegar 1/4 cup
Sweet chili sauce 1/4 cup
Sesame oil 2 Tbsp.
Soy sauce 2 Tbsp.
Sriracha 1 Tbsp.
Cooked bucatini, hot 1/4 lb.
Butter, room temperature 2 Tbsp.
Toasted sesame seeds to garnish
Fresh bean sprouts to garnish
Season tuna with salt and pepper; sear rare.
Saute vegetables and mushrooms with ginger 2-3 minutes; deglaze with sweet soy.
Add nuts and remaining liquids; reduce over medium-high heat until mixture thickens slightly. Reduce heat to low. Add pasta and toss thoroughly. Finish with butter.
Plate and garnish with toasted sesame seeds and bean sprouts.