Green Tea encrusted Ahi Tuna with Watermelon & Black Bean Salsa finished with Wasabi Aioli
Recipe Courtesy of Chef September Norman, September's Restaurant

Tuna

2 – 6 oz. Tuna steaks

2 green tea bags (plain)

Salt and pepper, to taste

2 tbsp. olive oil

Salsa

1 cup seedless watermelon, cubed

1/2 cup black beans, drained and rinsed

1/2 fresh jalapeno, seeded and finely chopped

1/4 cup red onion, finely chopped

4 tablespoons cilantro, chopped

Zest of 1 lime

Juice of 2 limes

Wasabi aioli

1/2 cup mayonnaise

1 tablespoon Wasabi paste (more or less to taste)

2 tbsp. whipping cream or half n half

Method

Tuna - Cut open tea bags and place tea leaves on a large plate and toss with salt and pepper to taste. Dredge the tuna in the tea leaves and set aside. Heat oil in a skillet over medium high heat. Add tuna and sear 2 minutes on each side for rare. Cut tuna in half on the bias and place on serving plates. Top with the salsa and drizzle with the aioli.

Salsa - Toss all ingredients together gently in a non-reactive bowl. Can be made 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.

Aioli – Whisk all ingredients together in a mixing bowl. Place in a squeeze bottle and refrigerate. Can be made 2 days in advance.