SEARED AHI TUNA WITH WASABI, BEER
AND SOY SAUCE AND JULIENNE VEGETABLE SALAD

WASABI SAUCE:
6 oz. soy sauce
6 oz. beer
2 tsp. Wasabi powder
JULIENNE VEGETABLE SALAD:
1 red pepper
1 green pepper
1 purple pepper
1 carrot
1 daikon radish
TUNA:
4 oz. tuna fillet
3 tbsp. Cajun Spice
Sour Pickled Ginger (for topping, optional)

WASABI SAUCE:
Mix soy sauce, beer and Wasabi powder well and let rest for 1 hour before serving.

JULIENNE VEGETABLE SALAD:
Slice all vegetables thinly, into matchstick pieces. Place in ice water for 2 hours, to curl. Drain before serving.

TUNA:
Cut tuna into 1 inch by 1 inch pieces. Coat tuna in Cajun spice. Place tuna in hot skillet for 30 seconds on each side for rare. (Cook longer for medium rare). Slice tuna.

Put some Wasabi Sauce on a plate, with Julienne Vegetable Salad next to it. Arrange sliced tuna on top of sauce, Serve with more sauce on the side. Top with sour pickled ginger, if desired.