WASABI SESAME CRUSTED SEARED AHI TUNA SALAD
Steps:
- For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
- For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
- For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
- Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
- Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
- Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!
SEARED SESAME-CRUSTED AHI TUNA
I have tried several different recipes for making ahi tuna and was disappointed every time. So I have blended several things about other recipes to create this. I'm sure this isn't completely original, but it is original to me. This can be served as a main course with some rice and asparagus (or stir-fry vegetables) or as an appetizer. I like a little soy sauce for dipping, but there are many other spicier dipping sauces you could use.
Provided by donrule
Categories Main Dish Tuna
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
- Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
- Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
- Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.9 g, Cholesterol 76.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 41.2 g, SaturatedFat 1.4 g, Sodium 586 mg, Sugar 1.3 g
SESAME CRUSTED SEARED AHI TUNA 'SUSHI' SALAD WITH WASABI VINAIGRETTE
A sushi themed salad with seared sesame crusted ahi tuna and a wasabi vinaigrette.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Mix everything well.
- Heat the oil in a pan over medium-hight heat, press the sesame seeds into the tuna on all sides, place the tuna in the pan and sear for about 1-2 minutes per side or to the desired level of doneness before setting aside for a few minutes and slicing.
- Arrange or toss everything and enjoy!
SEARED WASABI PEA & SESAME CRUSTED YELLOW FIN TUNA - AHI
Make and share this Seared Wasabi Pea & Sesame Crusted Yellow Fin Tuna - Ahi recipe from Food.com.
Provided by Ian Magary
Categories Hawaiian
Time 5m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Crush wasabi peas in bag.
- Add sesame seeds, sea salt, and black pepper. mix together.
- Cut Ahi tuna into 1" thick strips.
- mix both oils in small bowl.
- Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
- Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
- Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.
Nutrition Facts : Calories 492.8, Fat 41.9, SaturatedFat 4.7, Cholesterol 43.1, Sodium 2661.3, Carbohydrate 1.7, Fiber 0.8, Protein 27.4
MEDALLIONS OF SESAME & CORIANDER-CRUSTED AHI TUNA
Categories Fish
Number Of Ingredients 26
Steps:
- For Rice > In a heavy soup pot combine rice and water. Bring to > a boil, reduce to low > heat and cover. Cook until dry, about 12 to 15 > minutes. Stir in sesame oil, > scallions, salt and pepper. Reserve warm. > > > For Ahi > Mix together sesame seeds, coriander, salt and black > pepper. Coat all sides > of tuna in seed mixture. Heat peanut oil in cast > iron skillet over high heat. > Sear tuna on all sides leaving center rare. Reserve > warm. > For Wasabi Cream Heat cream to a scald. Add wasabi > and wisk well to > incorporate. Bring to a simmer and reduce until > cream coats the back of a spoon. > Transfer to a squirt bottle and reserve warm. > > > For Fried Wontons > Cut wonton skins to 1/16" wide strips. Toss strips > in cornstarch to separate. > Shake off any excess cornstarch. Heat peanut oil to > 350º to 375º. Slowly drop > wonton strips in hot oil. Cook until crisp and > lightly browned. Drain on > paper towels. > > > TO ASSEMBLE > Squirt a zig-zag of wasabi cream on plate. Place one > timbale of rice in > center of plate. Slice five 1/2" pieces of tuna per > plate and arrange around rice. > Garnish plate with diced bell pepper and pickled > ginger. Place handful of > fried wontons on top of rice. > > > Wine Suggestions > Alsatian Pinot Gris (Hugel or Trimbach) > Dry German Riesling (Schlossgut Diel or WWE. Dr. H. > Tanisch QBA)
SESAME CRUSTED AHI TUNA
Steps:
- Wasabi Mayonnaise 2 tbsps wasabi powder 2 tbsps water 1/2 cup mayonnaise (Mix the wasabi powder with the water until it forms a paste. Mix with the mayonnaise ) Anago Sauce 6 tbsps soy sauce 4 tbsps mirin 2 tbsps brown sugar (Combine ingredients in a small saucepan and bring to a boil. Let boil for a minute and reduce to simmer until slightly thickened. Let cool) Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle. Set one or tow steaks into the pan. Sear for less than a minute on the flat sides and while gently holding the steaks with tongs, sear for 20 seconds on the short sides. Remove to cutting board and slice the steaks into 1/2-inch thick pieces at an angle or leave whole if you prefer. Set avocado slices on a bed of salad greens and then place tuna steak(s) on top. Drizzle with wasabi mayonnaise and anago sauce over the fish and serve.
SEARED BLACK & WHITE SESAME-CRUSTED AHI TUNA SLIDERS
Great party fare. These can be made ahead (roll tuna and chill overnight, covered; resume with cooking steps the following day). from Floridatable.com, this recipe is from Chef David Swhwadron, a Miami caterer.
Provided by Epi Curious
Categories High Protein
Time 14m
Yield 12 sliders, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine black and white sesame seeds in bowl. Dredge tuna in seed mix, rolling gently to cover completely.
- Heat olive and sesame oils in large nonstick pan over medium high heat. Reduce heat to medium and place tuna in pan, searing until white seeds are lightly browned, about 2 minutes. Turn carefully so seeds don't fall off. Cook 2 minutes more. Remove from heat and let rest a few minutes.
- Place tuna on bottom halves of rolls. Top each one with sweet wasabi ketchup. Cover with toll tops and serve.
Nutrition Facts : Calories 535.5, Fat 34.7, SaturatedFat 5.7, Cholesterol 43.4, Sodium 194.3, Carbohydrate 22.6, Fiber 5.1, Sugar 0.8, Protein 35.3
SESAME CRUSTED AHI TUNA AND WASABI BEURRE BLANC
How to make Sesame Crusted Ahi Tuna And Wasabi Beurre Blanc
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Season tuna with salt and pepper on each side. Combine black and white sesame seeds and roll tuna in mixture. Set aside.
- In a saucepan simmer shallots, thyme, pepper, bay leaf and white wine. Reduce slowly until dry. Add heavy cream and bring to a boil. Slowly whisk in butter, one piece at a time. Season with salt and pepper, strain, and keep beurre blanc warm.
- In a large skillet sear tuna, lightly brushed with olive oil, for 2 minutes on each side. Slice into 12 medallions. Serve immediately on serving plates. Drizzle with beurre blanc and wasabi mixed with the rice vinegar.
- Yield: 4 servings
- Source: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347
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