Name: A Study in Sushi (Tuna)
Yield: 100 servings
Cuisine: Japanese
Ingredients: 7 LB TUNA AHI SASHIMI GRADE (Trim Tuna loin into strips with 1 inch height and width.); 2 OZ PEPPER - BLACK WHOLE (Roast and crush all peppers and crust tuna loin strips with it.); 2 FLOZ SOY SAUCE - TAMARI (Marinate in soy, tamari); 0.15 QT VINEGAR - RICE WINE (rice wine vinegar); 0.5 Lb WAKAMEE SALAD (garnish with wakame seaweed salad); 0.25 OZ MUSTARD - DRY (for Dressing); OZ PEPPER - BLACK WHOLE (for Dressing); 4 OZ SAUCE - SOY GAL (for Dressing); 2 OZ OIL - SESAME (for Dressing); 0.25 QT OIL - OLIVE BLENDED (for Dressing); 1 OZ KOSHER SALT (for Dressing); 0.02 LB SUGAR - GRANULATED (for Dressing); 0.25 LB ONIONS - RED (for Dressing chopped)

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A Study in Sushi (Tuna) — Formulation & Method | CuliNect