Good Day Café: Komegashi - New York News | NYC Breaking News

Good Day Café: Komegashi

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Atsushi Ganaha, the executive chef of Komegashi Too,and Lisa Vitale, the manager of Komegashi, come to the Good Day Café to makeTuna Tacos.

Both Komegashi and Komegashi Too will be participatingin Hudson Restaurant Week.

www.hudsonrestaurantweek.com

Komegashi

www.komegashi.com

Tuna Tacos

10 oz tuna
4 oz avocado
12 wonton skin sheets
1 cup mixed greens to taste
Korean sliced chili
12 tablespoon Sesame Vinaigrette (see recipe below)
8 tablespoon Wasabi Mayo (see recipe below)

Lightly fry wonton skins in canola oil forapproximately 15-30 seconds, until crispy.

Slice tuna into half inch thickness and lightly sear.

Layer tuna and sliced avocado in wonton shells tocreate a taco/sandwich shape. Toss mixed greens with dressing and place incenter of plate.

Place small spoonfuls of Wasabi Mayo around the plateand set each tuna taco on top.

Sesame Vinaigrette

8 oz chopped onion
100 ml soy sauce
90 ml rice vinegar
60 ml sesame oil
60 ml grapeseed oil
1/2 teaspoon black pepper
1 tablespoon sugar

Whisk to combine all ingredients.

Wasabi Mayo

4 oz mayonnaise
1 teaspoon wasabi paste
1 teaspoon honey

Whisk to combine all ingredients.

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