Spicy Seared Ahi Tuna Roll W/roasted Shallot Peanut Sauce


1 Lb. fresh Ahi tuna steak
1 Tablespoon black sesame seeds
1 Tablespoon toasted sesame seeds
1 teaspoon Hawaiian sea salt, substitute kosher salt
1 teaspoon crushed red pepper flakes
2 scallions cut on the bias into 1 inch pieces, white and green parts
1 medium carrot julienned into 4 inch pieces (matchsticks)
1/2 each, red and green bell peppers, julienned into 4 inch pieces (matchsticks)
1 package radish sprouts (tossed in a little olive oil and seasoned with salt and pepper)
4 ounce rice stick noodles
8 rice-paper wrappers, 8 to 12 inches in diameter
3 cups loosely packed fresh field greens
1 teaspoon canola oil
1 cup Roasted Shallot Peanut Sauce (recipe below)

Roasted Shallot Peanut Sauce – Makes 1 cup
This keeps for weeks in the refrigerator, and will firm up when cold, so if made ahead of time, warm over low heat for a few minutes.

4 medium-sized shallots, unpeeled
1/2 cup light coconut milk
1/4 cup peanut butter
1 1/2 Tablespoon brown sugar
1 Tablespoon fresh lime juice
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon Sambal Oelek chili paste
1 1/2 Tablespoon low-sodium Aloha Soy Sauce
Salt and pepper


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