This time of year is the best for lettuce from the garden. Our new favorite to grow is Boston Bib or Big Boston from our heirloom seed collection. We buy almost all of our seeds from Bakers Creek because we know they are committed to saving heirloom seeds from all over the world….I highly recommend checking them out at rareseeds.com. Today’s lunch of lightly seared tuna with an awesome Asian inspired mayonnaise was delicious! And the little crunch from the crispy onions (also from the garden) was perfect!
Ahi Tuna Lettuce Wraps With Sesame, Ginger Mayonnaise And Crispy Onions
2 Ahi Tuna steaks (sushi grade)
1 head Boston Bib
1/3 cup mayonnaise
2 tsp Hoisin sauce
1 tsp Asian Five Spice
2 tsp Low Sodium Soy sauce
2 tsp Sesame oil
1 tsp Sriracha sauce (more if you like spicy food)
2 tsp grated fresh ginger
1 tsp celery salt
salt & pepper to taste
Heat a skillet and 1 Tbs olive oil over medium high. Slice the white of the onions very thin, reserving the greens for later. Add the white onions to the hot oil. It will only take a few minutes for the onions to begin to crisp. Remove from the pan and set aside.
Fold a lunch sized zip lock bag over a small bowl and add the mayonnaise, Hoisin, Five spice, soy, sesame oil, Sriracha and fresh ginger… (I peal and freeze the ginger and grate it frozen). Close the zip bag leaving a small opening for air to escape and squish ingredients together.
Heat the rest of the olive oil in the skillet. Season the tuna with salt & pepper and a pinch of the celery salt on each side. Sear the tuna on both sides for 1.5 minutes. It does not take long….
Let the tuna rest for 8 minutes. Arrange the bib lettuce, slice the tuna and place on the lettuce; snip a tiny hole in the corner of the zip lock bag filled with the seasoned mayonnaise and evenly pipe the mixture on each bib. Top each piece with the crispy onions and some slices of the greens from the onion. Serve and eat… Delicious!