Cream of Watercress Soup
August 30, 2017
Lemon Jelly
August 30, 2017
In a bowl, combine ¼ cup corn oil and 2 tsp grated fresh ginger and let stand at room temperature for at least 2 hours. Strain the oil.

With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 TBS of the ginger oil, 3 TBS of cilantro, 1 tsp minced jalapeño pepper, 1½ tsp of wasabi powder, 1 TBS toasted sesame seeds, 1 TBS finely chopped scallion and 1½ TBS fresh lemon juice. Mix gently and season with sea salt and freshly-ground black pepper.

Sauce: In a food processor, combine ¼ cup of wasabi powder, ¼ cup rice vinegar, and 1 TBS Dijon mustard. Add ¼ cup of water and with the machine on, slowly pour in ¼ cup corn/ginger oil to form a lightly thickened sauce. Add ½ tsp salt and process briefly. The sauce can be refrigerated for up to 1 month. Shake or stir before using. Serve each plate with Asian pears at the bottom, thinly sliced.