TUNA WITH GLASS NOODLE SALAD AND WASABI CUCUMBER VINAIGRETTE

Ingredients:

1 piece of Louisiana tuna
1/2 cucumber
1 Tbsp. wasabi
1/4 cup light soy
1/4 cup rice wine vinegar
1/2 cup canola oil
1/4 cup sesame oil
Cooked Chinese glass noodles
Blanched asparagus
Pickled ginger (for garnish)

Chef: Eric Nunel, Cypress Bistro

Mix together with a hand blender (or blender) the cucumber, wasabi, light soy, rice wine vinegar, canola oil and sesame oil. Then sear the tuna to your likeness.

To assemble: On plate, place 6 cucumber slices. Top with cooked Chinese glass noodles, blanched asparagus. Place tuna on top (slice thin if you prefer). Ladle dressing on top and garnish with pickled ginger.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.