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ZoomBrand: Stonewall Kitchen
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Suggested Uses: Mix into potato or pasta salads, couscous or rice; brush on grilled chicken or pork; top a tuna steak, swordfish or salmon steak; use as a dipping sauce for pretzels or chicken fingers or serve on the side of tuna or salmon tartar.
Ingredients: Mustard (mustard seed, water, vinegar, salt), Water, Pure Cane Sugar, Wasabi Powder(horseradish, mustard, maltodextrin, parsley, ascorbic acid, natural flavor), Cider Vinegar, Spices, Soy Sauce (preservative free), Salt, Natural Flavor.
Try this recipe using the Wasabi Mustard from Stonewall Kitchens:
Cucumber and Tuna Rolls with Champagne Shallot drizzle and Black Sesame Seeds
1/2 lb. Sushi grade tuna cut into ¼ inch dice
1 1/2 Tbsp chopped fresh chives
1 Tbsp toasted sesame oil
1/8 cup soy sauce
1 Tbsp rice wine vinegar
dash of Stonewall Kitchen Sea Salt
dash of black pepper
1 jar Stonewall Kitchen Champagne Shallot Mustard or Wasabi Mustard
1 Tbsp toasted white OR black sesame seeds
2 Japanese cucumbers (the long ones)
In a medium bowl combine the tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper. Cover and chill. With a mandoline slice cucumbers lengthwise as thinly as possible into 5-inch lengths. Season with salt and pepper to taste. Place a heaping teaspoon full of tuna tatare on one end of cucumber and roll. Continue with the rest of the ingredients. Place a small dollop of mustard a top each roll and sprinkle with sesame seeds. Arrange on serving platter. You can garnish platter with whole chives and little bunches of pickled ginger if you like.
