1/4 lb. Yellowfin tuna
Olive oil
Salt and pepper to taste
2 Tbsp. Rice vinegar
1 Tbsp. Robert Rothschild Farm Raspberry Wasabi Dipping Mustard
1 tsp. Garlic, minced
1 small Green onion, chopped
1/4 cup Extra-virgin olive oil
1 cup Spinach leaves, chopped or lettuce, chopped
Optional:
1/4 cup Shitake mushrooms, chopped
Lightly brush tuna with olive oil and then season with salt and pepper. Sear tuna on each side for 4 - 6 minutes in a grill pan or on a hot grill. Meanwhile, in a medium mixing bowl, whisk together the rice vinegar, Raspberry Wasabi Dipping Mustard, garlic and onion. While whisking, slowly drizzle in the oil to form dressing. On a plate, mix together spinach leaves or lettuce and mushrooms and place in the center. Slice tuna and arrange on top of salad. Drizzle wasabi dressing over top of tuna and salad.