COMBINE vinaigrette, soy sauce and red pepper flakes and set aside in a zip lock bag.
COMBINE sour cream, wasabi paste and lime juice in a zip lock bag in the refrigerator.
WHEN assembling, cut the tips off the corner of the bags to drizzle the vinaigrette and wasabi paste.
PLACE tortillas on a serving platter and place a slice of avocado on each tortilla.
ADD the remaining ingredients in the following order: seared tuna, soy chili vinaigrette, pickled ginger, wasabi cream sauce. Sprinkle with sesame seeds, if desired.
Stuffed Banana Peppers
24 medium Hungarian yellow wax peppers, hot or mild
1 pound Italian sausage
1/4 cup seasoned breadcrumbs
2 tablespoons marinara sauce
Mozzarella cheese, shredded
CLEAN peppers. Wear gloves to clean hot peppers. Cut off the top, pull out the seed core, and cut off the tip. Removal of the tip prevents liquids from building up in the end of the pepper.
MIX sausage, breadcrumbs, egg and two tablespoons marinara sauce together. Stuff filling in pepper and place in baking dish.
BAKE at 375 degrees for 30 minutes.
POUR marinara down the middle of the row of peppers and sprinkle with mozzarella cheese during the final 10 minutes of baking. Bake till bubbly.
Roasted Jalapeño Sausage Rolls
1 package frozen dinner rolls dough
1 pound Italian sausage
4 jalapenos roasted, seeded and chopped
1 cup Monterey jack cheese, shredded
SPRAY baking sheet with cooking spray.
SET out rolls on baking sheet, cover and thaw
ROAST jalapenos until broiler or on the grill until charred. Place peppers into a plastic bag. Once peppers have cooled, rub the charred skin off while peppers are in the bag. Do not rinse.
MIX sausage, jalapeno and cheese in a medium mixing bowl. Shape mixture into a 1-1/2 or 2-inch logs.
PULL dough balls into small squares. Wrap dough around the sausage and seal the edges. Each roll should be log-shaped.
PLACE rolls on a greased pan and let rise 20 minutes.
BRUSH tops with olive oil and bake at 375 degrees for 20 -25 minutes until golden brown.
Banana Pepper Bruschetta
3 medium tomatoes, seeded and chopped into small pieces
4 Hungarian wax pepper (2 mild and 2 hot), seeded and sliced into thin slices
2 tablespoons diced onion
1/4 cup red wine vinegar
1 tablespoon vegetable oil
1 teaspoon Italian seasoning, or variety of fresh herbs such as basil and oregano
Coarse salt and pepper
1 baguette or focaccia bread
COMBINE all remaining ingredients except bread and refrigerate. Bruschetta is best made a day before serving.
SLICE bread; drizzle lightly with olive oil and toast under broiler.
PLACE bread slices on a platter with a container of bruschetta to spread on top.