Best 2 Seared Sesame Wasabi Ahi Recipes
Ahi tuna is a delectable fish that is known for its rich flavor and versatility. In this article, we will explore the art of searing sesame wasabi ahi, a dish that combines the umami of sesame and the spicy kick of wasabi to create a truly tantalizing culinary experience. We will delve into the techniques and ingredients required to achieve perfect searing, ensuring a crispy exterior and a tender, flavorful interior. We will also provide tips on selecting the freshest ahi tuna and how to store it properly for optimal results. So, get ready to embark on a culinary journey that will leave your taste buds wanting more.
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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 WASABI AHI
Make and share this Seared Sesame Wasabi Ahi recipe from Food.com.
Provided by Veghead
Categories Tuna
Time 16m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rinse tuna steak and pat dry.
- Combine sesame seeds, wasabi powder, soy sauce, honey and sesame oil in a shallow pan. Add steak, turning to coat both sides. Let marinate for 10 minutes, then turn and marinate for 10 minutes more.
- Heat peanut oil in a heavy nonstick skillet over medium-high heat. Cook steak to desired doneness, about 2 minutes per side for a nice sear on the outside and a rare middle or 3 minutes for medium-rare.
- Top with a sprinkle of green onions, if desired, and a squeeze of lime.
Top Recipe Idea of Seared Tuna with Seaseme & Wasbai:
- Use ultra-frozen-sashimi-grade tuna to ensure the best possible color and freshness once seared. - Use light cooking oil, such as grapeseed or canola oil, with a high smoke point when searing the tuna. This will prevent the oil from darkening or leaving a burnt taste. - Sear the tuna for a short amount of time per side to maintain its natural flavors and juices. The ideal internal temperature is 125°F-130°F (54°C-57°C) for medium-raw or 135°F-145°F (59°C-63°C) for medium, as measured by an instant-read thermometer. - Rest the tuna for a few minutes after searing to allow the juices to redistribute. This will make the final product more flavorful. - Use a high-quality wasabe or horseradish and mix it with mayonnaise to make a spicy and flavorful dipping solution. - Serve the seared tuna slices immediately with the wasabe mayonnaise, ponzu, and a side of sushi rice or buckwheat noodles.Culinary Result and Further Recommendations:
Seared sesame tuna with wasabe mayonnaise offers a delightful combination of flavors and textures. The tuna is seared to a perfect medium-raw or medium, retaining its natural juices and flavors. The sesame seeds provide a nutty and roasted aroma, while the wasabe mayonnaise adds a delightful spice that complements the tuna. The ponzu adds an additional layer of tangy and salty flavors that tie the whole dish together. To fully enjoy this dish and achieve the best possible results, consider these suggestions: - Use ultra-frozen-sashimi-grade tuna to ensure the best possible color and freshness once seared. - Select fresh wasabe if available, or use high-quality wasabe powder or prepared wasabe to make the wasabe mayonnaise. - Use light cooking oil, such as grapeseed or canola oil, with a high smoke point when searing the tuna. - Sear the tuna for a short amount of time per side to maintain its natural flavors and juices. - Serve the seared tuna slices immediately with the wasabe mayonnaise, ponzu, and a side of sushi rice or buckwheat noodles. By following these recommendations, you can create a culinary masterpiece that is as delicious as it is visually appealing.
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