Appetizer/Small Plates Entrées

Peppercorn Seared Tuna with Noodles

Vegetable oil	1 tbsp
Black peppercorn, cracked	2 tbsp
Minor's Honey Citrus Pepper RTU Sauce 4 x 0.5 gallon	1.75 cup
Rice vinegar	0.5 cup
Snow Peas, julienne cut	5.25 oz
Carrot, peeled, julienne cut	0.5 cup
Scallion, washed, julienne cut	5 oz
Edamame, frozen, unprepared, shelled	0 oz
Tuna steak	20 oz
Cellophane noodles (mung bean), dry	60 oz

Season the tuna with the peppercorns and quickly sear in a hot pan with the vegetable oil until browned on the outside but rare in the middle. Allow to cool and rest before slicing.
Mix the Honey Citrus Pepper Sauce with the vinegar. Blend thoroughly and refrigerate until needed.
To order, toss 2 oz. of the soba noodles, 1 oz. snow peas, 1 oz. carrots, 1/4 oz. scallions, and 1 oz. edamame with 3 Tbsp. of the dressing.
Place the tossed noodle salad on a plate. Top with 2 oz. of the sliced tuna and serve.