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Tuesday, December 1, 2015

Seared Ahi Tuna

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

  • Servings: 4
  • 1 lb fresh ahi tuna
  • salt
  • pepper
  • 1/3 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup sesame oil
  • 1/3 cup soy oil
  • 1 lb wakame seaweed
  • 2 small chili peppers, seeded and chopped (seeding the pepers is optional)
  • 4 tablespoons sesame seeds
  • 2 cups balsamic vinegar
  • 2 tablespoons mild molasses
  • 2 cups olive oil
  • 3 cups cilantro

Recipe

  • 1 brush tuna with olive oil and season each side with salt and pepper.
  • 2 grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
  • 3 in a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
  • 4 pour dressing over wakame, add chile peppers and toss.
  • 5 sprinkle with sesame seeds.
  • 6 boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
  • 7 reduce by half and cool.
  • 8 combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
  • 9 strain through fine sieve.
  • 10 keep refrigerated up to two days, but use at room temperature.
  • 11 place a mound of wakame salad on plate.
  • 12 arrange tuna medallions around edges of wakame.
  • 13 drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.

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