1 lb Tuna Loin
4 Prosciutto ham pieces
3 Tbl Unseasoned rice vinegar
2 Tbl Finely grated fresh ginger
2 Tbl Peanut oil
2 Tbl Asian sesame oil
2 Tbl Soy sauce
2 Tbl Honey
1 Tbl Chopped fresh cilantro
1 Serrano chile, minced
Fresh ground pepper
Whisk ingredients in medium bowl to blend; refrigerate at least 30 minutes and up to 45 minutes.
Take a Tuna loin and trim off the tips, leaving a uniform loin.
Lay out plastic wrap then lay out 4 overlapping slices of prosciutto.
Use plastic wrap to roll up the loin.
Fold the ham toward the loin ends and twist the plastic wrap.
Tuck the twisted ends under the loin and let set up in the fridge for an
hour or two.
After the bomb has set up in the fridge, cut off the twisted ends then carefully remove the rest of
the plastic wrap.
Cook the Bomb on Med-Hi heat in light oil, rotating until cooked on all sides, including the ends.
The objective is to fully cook the ham, NOT the Tuna!
Now cut the bomb into 3/4″ to 1″ medallions.
Drizzle with the sauce and enjoy!