Ingredients
1 fresh Ahi Tuna Steak
30 ml soy sauce
1 Dry mustard powder
1 tbsp Ground fresh ginger
1 Black pepper
1 bunch Romaine Lettuce
1/2 small watermelon
3 Green onions
10 dates
1/2 cup roasted pistachios (de-shelled)
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cover the surface of the tuna with the soy sauce, adding the mustard powder, ginger and black pepper to the surface. make sure the bbq (or pan) is very hot, place ahi tuna steak on the grill for 1 minute per side. the idea is to blacken the crust without cooking it through. make the salad with the base of lettuce, adding the watermelon chopped into cubes, diced green onions and dates that are chopped into smaller cubes. sprinkle the pistachios over for a garnish. once done, slice the tuna into thin, long slices and place on top of the salad. make a vinaigrette from the mustard, water and vinegar and drizzle over the tuna and salad.
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Ground habanero — extreme fruity heat, hot sauces, salsas
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces