Garden Hearts® Sushi Style
Yield: 8 Servings
Ingredients
| 8 |
ounces ahi tuna |
| 8 |
ounces hamachi (yellowfin tuna) |
|
wasabi |
|
salt and pepper |
| 8 |
ounces beef tenderloin |
| 6 |
large spinach and tomato-flavored wraps (or thin tortillas) |
| 3 |
sheets nori |
| 4 |
Garden Hearts® Petite Hearts of Romaine Lettuce |
| 2 |
cups shitake mushrooms, sliced, crisply fried and seasoned with sea salt |
Central American Herb Rub
| 1/2 |
teaspoon chipotle peppers, chopped |
| 1 |
teaspoon paprika |
| 1/2 |
teaspoon black pepper |
| 1/2 |
teaspoon salt |
| 1/8 |
cup parsley, chopped |
| 1 |
bunch oregano, chopped |
| 1/2 |
bunch thyme, chopped |
Salad Dressing
| 1/2 |
cup buttermilk |
| 3/4 |
cup sour cream |
| 2 |
tablespoons white wine vinegar |
| 1 |
tablespoon Dijon mustard |
| 1/2 |
cup chives, chopped |
1. Cut one inch from the base of the Garden Hearts® and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels.
2. Cut ahi, hamachi and tenderloin into half-inch strips.
3. Rub fish with wasabi, salt and pepper and the beef tenderloin with herb rub.
4. Pan sear each in a very hot, lightly oiled sauté pan until rare.
5. Combine dressing ingredients and toss with washed, whole-leaf Garden Hearts®. Arrange on nori sheets and warm wraps.
6. Place hamachi on nori, tuna on spinach wrap and tenderloin on tomato wrap. Take care not to tear nori or wraps.
7. Slice rolls into one-inch pieces and present sushi-style. Garnish with shitake mushroom chips.
| Chef Comments: "Fusion cuisine at its best -- Garden Hearts® with European, Asian and Central American flair!" |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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