Seared Seal Tataki with Asian-Inspired Brussel Sprout Slaw Ingredients:
• Seal meat, lean and boneless, about 300 grams
• Canola oil & salt
• Brussel sprouts
• Red onion
• Ponzu sauce
• Rice wine vinegar
• Sesame seeds (white and black)
• Sesame oil
Seared Seal Tataki with Asian-Inspired Brussel Sprout Slaw Instructions:
• Heat frying pan on medium-high heat. Once the pan is smoking hot, add small amount of canola oil, followed by a piece of lean, boneless seal meat, seasoned on all sides with salt.
• Sear the meat on all sides until browned, about 30 seconds per side. You want a piece that is ideally square so that it cooks evenly on all sides and leaves the inside rare.
• Remove the seal, and immediately wrap it in a piece of saran wrap and place into a freezer to stop the cooking process.
• After 10 minutes, remove from freezer and unwrap.
• Slice the seared seal meat into thin slices, about ¼ inch thick. This should reveal a seared outer ring and a rare inside.
For the Asian slaw:
• 2 cups thinly sliced brussel sprouts
• ¼ red onion, thinly sliced
• 2 tablespoons ponzu
• 1 tablespoon rice vinegar
• 1 tablespoon canola
• 1 teaspoon each white and black sesame seeds
• Half a teaspoon sesame oil
• Arrange the slaw in a long line along a rectangular plate. Top with slices of the seal tataki.
• Dress the meat with any remaining slaw dressing.