Get Cooking: Tuna Wasabi Chop Salad

INDIANAPOLIS (WISH) - Chef Rob Koeller
Executive Chef, fortyfive degrees

Dressing Ingredients: (Wasabi/Green Tea Vinaigrette)

• 2 ounces Wasabi (pre-mixed powder with water added weight)
• 1 ounce Green Tea Leaves (leaves taken out of the tea bag)
• 1/8 cup Honey
• ½ cup Rice Vinegar
• 1 cup Olive Oil
• Salt and pepper to taste

Dressing Directions:

1. In a kitchen blender, add all ingredients except olive oil and blend on medium high speed. While blending, slowly add olive oil until it is all incorporated. Salt and pepper to taste.

Chop Salad Ingredients:

• 2 cups Napa Cabbage – diced
• ¼ cup Bell Peppers – Red, Yellow and Green – diced
• ¼ cup Green Onions – diced
• ¼ cup Artichoke Hearts – diced
• ¼ cup Avocado - diced
• 2 each Cherry Tomatoes
• Salt and pepper to taste

Chopped Salad Directions:

1. Mix all together and add dressing. Top with fresh cracked black pepper and use cherry tomatoes as a garnish.
2. To mold: cut off bottom of Styrofoam cup. Pack salad into cup, level off, and slowly raise cup mold to remove.

Tuna Ingredients:

• Fresh Tuna 1 to 2 ounces
• Sour Cream 1 dollop
• Salt and Pepper to taste

Tuna Directions:

1. In a sauté pan, use 1 teaspoon of butter and sauté to desired temperature (recommend rare). Use salt and pepper to taste.
2. Slice thinly the Tuna and place on top of the salad once salad is constructed.
3. Top tuna with dollop of sour cream