¼ cup Soy Sauce
1 tsp. Sesame Oil
Optional: Sesame seeds for garnish
6 oz. Fresh Kale, chopped
2 tsp. Wasabi Paste
1/3 cup Mayonnaise
3 Tbsp. Lemon Juice
1 Tbsp. Worcestershire
4 Tbsp. Olive Oil
3 Tbsp. Water
1 Rustic Baguette
LET'S GET COOKING!
Mix Asian rub, ginger, soy sauce and sesame oil in a bowl and place tuna steaks to marinate for 10-15 minutes. Preheat a grill to medium high.
Preheat oven to 400F. Cut baguettes in cubes, sprinkle with olive oil and place in a cookie sheet. Bake in the oven until dry.
Caesar Dressing: In a blender, place wasabi paste, mayonnaise, lemon juice, garlic and Worcestershire Sauce. With motor running, add 2 Tbsp. olive oil and water in a stream until blended. Wash Kale and place in a bowl.
Add marinated tuna steaks to grill and sear on both sides for 3-4 minutes or less for medium rare. Prepare salad.
Place Kale in a bowl, add baguette croutons and toss with desired amount of dressing. Remove steaks from grill, slice and place on top of salad. Garnish with sesame seeds and finish with freshly ground pepper.