Seared Seal Tataki with Asian-Inspired Brussel Sprout Slaw

Crunchy, fresh and tasty, Dan’s Japanese spin on seal meat will definitely seal the deal on being delicious.

Ingredients

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

Instructions

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

Assembly:

• 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.

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