Togarashi Dusted Seared Ahi Salad with Pickled Ginger & Sweet Chili Vinaigrette

By Chad Hendrickson, Executive Chef, The Hess Collection

Serves 4

Seared Tuna

• 1 lb Ahi Tuna, #1 Grade
• 1 t Togarashi Powder
  

Dust tuna lightly with powder.  In hot pan, sear each side approximately 10 seconds. Remove from pan and put aside.

Pickled Ginger and Sweet Chili Vinaigrette

• 3 T Sweet Chili Sauce (such as the Mae Ploy brand)
• 1 T Chopped Pickled Ginger
• 1 T Rice Vinegar
• 3 T Extra Virgin Olive Oil
• 1 T Chopped Cilantro
  

Wisk ingredients together in bowl and put aside.

Salad

• 1 Head Frisee
• 5 oz. Mache
• 1 Cucumber, Julienne
• 1 Carrot, Julienne
• 2 oz /1 pkg. Daikon Sprouts
• Optional: Crispy Won Ton Strips
  

Clean Frisee and Mache and dry thoroughly. Chop Frisee and place both greens in bowl.  Add julienne cucumber and carrots and Daikon Sprouts. Toss with dressing to taste. Keep a few tablespoons aside for final serving.

Optional: deep fry won ton strips in oil until crispy, drain and add to salad mixture.

To Serve

Divide salad mixture between 4 plates.  Slice Ahi - 3 pieces per person - and place on top of greens.  Drizzle with remaining dressing and serve with Hess Monterey Chardonnay

About Hess Monterey Chardonnay

Classic tropical themes of ripe cut pineapple, guava, and lemon zest give the aroma a lively life toward a similar flavor profile of ripe pear, peach, and pineapple on the palate. The body is medium in intensity, the perfect companion with food, especially in the crisp, cleansing fruit driven finish.

About The Hess Collection

The Hess Collection Winery was founded on Donald Hess' belief that great wines come from vineyards of distinction. The Hess Collection includes Mount Veeder Vineyards, unique for their soil composition and cool mountain climate produce these estate wines, and estate grown Hess Vineyard Designates and the Hess Appellation Series with vineyard sources from specific appellations. 

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