Newsday (Suffolk Edition) from Melville, New York • 154

G6 FdodHa ySUNDAY COOKING: Carol Cerabino Kenney Homemaker and Stand-Up Comedian Signature Recipes C5 Sesame-Crusted Tuna Rolls With Wasabi Mayonnaise 1 Vz pounds ahi or yellowfin tuna cut into 3 steaks lh cup soy sauce 3i cup water cup raw unhulled sesame seeds lVz teaspoons salt 1 teaspoon pepper cup cooking oil 10 (8- or 10-inch) flour tortillas 1 (8-ounce) jar roasted red peppers drained and cut into strips 1 bunch arugula or mesclun greens washed and dried 2 teaspoons wasabi powder (available in Asian markets) 1 teaspoon water V2 cup mayonnaise Chile oil to taste 1 Marinate tuna steaks in soy sauce and water for 30 minutes 2 Rinse sesame seeds in a fine sieve Transfer to a heavy skillet Toast on the stovetop over a medium flame stirring constantly with a wooden spoon they will pop After about 10 minutes when the popping lessens and seeds are golden in color remove from heat (do not leave unattended or they will bum) Transfer Carol Kenney of Long Beach and her children proudly display tuna rolls and mixed salad greens with her signature vinaigrette to shallow plate to cool Stir in salt and pepper 3 Place 1 tuna steak at a time in sesame seed mixture turning over to thoroughly coat both sides 4 In a heavy skillet over high heat heat oil When hot place tuna steaks in pan cook for 2 minutes each side for medium (1 minute for rare) Remove from skillet 5 When cool enough to handle cut into half-inch slices Set aside 6 To assemble lay a tortilla on flat surface Place 3 to 4 tuna pieces down the middle top to bottom Next place 3 to 4 pepper strips on top of the tuna Top with a small handful of greens Fold 1 side of the tortilla over the filling and continue to roll the tortilla tucking in ends and covering filling entirely Cut each roll into approximately 6 pieces 7 Dilute wasabi powder with water Mix thoroughly into mayonnaise 8 To serve place pieces of tuna roll on plate with large dollop of wasabi mayonnaise and pool of chile oil Dip tuna into both to eat Makes 60 pieces Signature Vinaigrette 1 In a cruet or covered jar combine all ingredients Shake vigorously to disperse mustard and honey Serve with a green salad Makes 1 cup cup water 't cup balsamic vinegar Vx cup canola oil 1 tablespoon soy sauce 1 teaspoon Dijon mustard 1 tablespoon honey 1 teaspoon pressed or finely chopped garlic teaspoon freshly ground black pepper 2 tablespoons fresh basil chopped Newsday Photo Kathy Kmonicek for my son It was an all-natural vegetarian meal right down to the cake Of the 60 people who came nobody said the meat? What am I WORST FLOP The first time she cooked her parents a vegetarian meal was simple and tasteless They went to on the way home and grabbed a couple of hot WHERE SHE GETS RECIPES A friend who owns a health food store has given her many She also improvises recipes from dishes she has eaten at restaurants and gets recipes from newspapers I have the confidence to just create them on my OTHER INTERESTS love to dance probably number Also likes to write (has written several stories about the wild things she has done to satisfy sugar cravings) mountain biking and fine dining FONDEST FOOD MEMORY is from my meat-eating days: Sunday breakfast with my mother and father I was an only child My father would get fresh rolls from the bakery' He would make bacon and eggs with home fries put it (home fries and all) on the rolls Then we would have FOOD FANTASY would like to find the cure for By Joan Reminick STAFF WRITER BIOGRAPHY Lives in Long Beach with husband Dean and children Bryn 14 Tyler 11 Max 9 Logan 7 and Nolan 3 Occasionally performs in comedy clubs children are still my full-time MOTIVATION TO COOK nurture health I want to cook good meals but at the same time I want to serve my family things that are going to enhance their Also wants her children to grow up knowing such words as and INFLUENCES Her mother I was growing up she was such a good cook but I had no interest in cooking As I started to cook I started to take her Was also influenced by a macrobiotic counselor she met in Boulder Colo who helped cure her sugar addiction COOKING STYLE Eclectic go from doing the basic macrobiotics to cooking unbelievable dishes influenced by restaurants One of my jokes is that addicted to four-star restaurants Once you go in there a few times you realize that the cost of one meal could feed a family for GREATEST SUCCESS first birthday party I made For recipes and restaurant reviews from past editions of Newsday go to Newsdaycom food on the Internet NEWSDAY SUNDAY DECEMBER 31 Do you know a great home cook Let us know by writing Joan Reminick Food Dept Newsday 235 Pinelawn Rd Melville NY 11747-4250 or e-mail joan reminicknewsdaycom Please include address and daytime telephone number.