Seared Ahi Tuna Savory Cones

Get this recipe courtesy of Chef Chuck Sansone. Learn more about a special Twilight event at www.infinityandovation.com .

Yield: Makes 20 appetizer servings

1 large red pepper, julienne
2 medium carrots, peeled, julienne
16 sugar snap peas, julienne
4 ounces mixed baby lettuces, chiffonade
6 tablespoons black sesame seeds
2 5-ounce fresh tuna steaks (each about 3/4 to 1 inch thick)
20 savory cones

For Dressing:
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons minced fresh chives
1 tablespoon minced fresh ginger

Make dressing:

Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.

For Wasabi Aioli:
1 cup mayonnaise, light
4 tsp soy sauce
1½ tsp sugar
2 tsp lemon juice
2 tsp wasabi paste

Whisk all ingredients together. Add salt and pepper to taste. Cover and chill.

Cook carrots and snap peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place carrots, peas and red pepper in medium bowl. Add 4 tablespoons dressing and toss to coat.

Sprinkle tuna with salt and pepper. Dip into sesame seeds, coating on all sides and pressing fish so that seeds adhere. Put skillet on high heat. Brush skillet with some salad oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.
Thinly slice tuna and chiffonade lettuces. Add to bowl with red peppers, carrots and peas, toss with more dressing to coat tuna and lettuce. Drizzle each cone with some wasabi aioli.