CW Florida Quarantine Cookbook

Liz DeNisco | Tampa Tuna Steak & Wasabi Cauliflower Mash

Prep Time: 15 Min. | Cook Time: 20 Min. | Makes 2 servings

Ingredients

SEARED TUNA: 1 lb. yellow fin tuna steak 2 tablespoons black sesame seeds 2 teaspoons reduced sodium soy sauce

WASABI CAULIFLOWER MASH: 1 head cauliflower, chopped 1 large potato, chopped 1 tbsp Greek yogurt 1 tsp wasabi purée 1 tsp extra-virgin olive oil ¼ tsp turmeric Sea salt and pepper to taste

1 tablespoon rice vinegar Vegetable oil for the pan Wasabi (I got the tube kind) Pickled ginger

Preparation

SEARED TUNA: Pat fish dry. In a small bowl combine 1 teaspoon kosher salt, half teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish patting with fingers. Let stand for 5 minutes. Heat a cast iron skillet (with oil) over medium high for 2-3 minutes. Add tuna and cook for 1 minute. Flip fish and cook on the other side for 1 minute. Transfer to cutting board and let sit for a few minutes. Combine soy sauce, vinegar, and a small amount of wasabi. Mix and pour over tuna. Add pickled ginger on the side.

WASABI CAULIFLOWER MASH: Bring a pot filled with water to a boil. Add the cauliflower and potato. Cook until tender. Remove from stove and drain well. Add the cauliflower, potato and the remaining ingredients to a food processor or blender. Pulse until well combined and serve.