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Ahi Tuna
1 Serving
INGREDIENTS:
| 4 oz. |
Tuna |
| 1 Tbsp. |
Sesame seeds (white & black sesame seeds) |
| 2 oz. |
Sesame ginger dressing |
| 1 oz. |
Mixed greens |
| 1 Tbsp. |
Shredded carrots |
| 1 Tbsp. |
Pickled ginger |
| 1 Tbsp. |
Wasabi (powder or squeeze tube) If you buy powdered wasabi, follow the package directions. |
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- In a small bowl, combine the white and black sesame seeds. Set aside.
- Take the tuna steak and cut into a log. 1 inch x 1 inch x 4 inches long. (almost like a log)
- Roll the tuna log in the sesame seeds.
- Heat a pan to a surface temperature of approximately 350°. (Medium-high heat)
- Sear the tuna on each side for approximately 30 seconds to a minute on each side.
- Remove the tuna from the pan and slice into pieces a ¼ inch thick.
- Toss the mixed greens and carrots in the sesame ginger dressing and place on the top half of a plate.
- Spread the ahi tuna across the bottom of the plate from 4:00 – 8:00.
- Add a dollop of wasabi and pickled ginger to the plate as a functional garnish.
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CHEF MIKE’S TIPS:
Tuna in itself in most asian countries, blue fin tuna is the preferred tuna because of the high fat content. However, in the US, the yellowfin tuna is preferred because of the lighter fat content and less of an oily fish taste.
When purchasing tuna, look for the fish to be a dark ruby red color, firm, and glossy in texture. Look for a large loin of tuna and ask to have it cut down into a nice 1-inch thick tuna steak.
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