Spicy Tuna "Tarts" with Stuffed Tomatoes

Spicy Tuna "Tarts" with Stuffed Tomatoes
Photo by Heather Tyree


  • 1 (1-inch) piece fresh ginger
  • 2 (8-ounce, 1-inch-thick) tuna steaks
  • 2 stalks celery
  • 4 cups (loosely packed) baby arugula
  • 2 tablespoons Asian (toasted) sesame oil
  • 2 bunches baby bok choy
  • 4 medium tomatoes
  • + 6 more ingredients
    • 5 tablespoons extra-virgin olive oil
    • 2 pita breads, preferably whole-wheat
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons wasabi paste
    • 2 large carrots
    • 1 ¾ teaspoons kosher salt

In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours. Preheat oven to 350°F. Cut thin slice from stem end of each tomato and set tops a...

View full recipe at Epicurious


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