Garden Hearts® Sushi Style

YIELD

8 servings

INGREDIENTS

  • 4 Garden Hearts® Petite Romaine Hearts
  • 8 ozs ahi tuna
  • 8 ozs hamachi (yellowfin tuna)
  • wasabi
  • salt and pepper
  • 8 ozs beef tenderloin
  • 6 large spinach and tomato-flavored wraps
  • (or thin tortillas)
  • 3 sheets nori
  • 2 cups shiitake mushrooms, sliced,
  • crisply fried and seasoned with sea salt

CENTRAL AMERICAN HERB RUB

  • 1/2 tsp chipotle peppers, chopped
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp 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 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 cup chives, chopped

METHOD

  1. Cut one inch from the base of the Garden Hearts Petites 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 saute' pan until rare.
  5. Combine dressing ingredients and toss with washed, whole-leaf Petites. 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 shiitake mushroom chips.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"Chef's Comments: "Fusion cuisine at its best -- Garden Hearts® with European, Asian and Central American flair!""