Medallions Of Ahi Tuna Food

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

SEARED AHI TUNA

Steps:

• Brush tuna with olive oil and season each side with salt and pepper.
• Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
• In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
• Pour dressing over Wakame, add chile peppers and toss.
• Sprinkle with sesame seeds.
• Boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
• Reduce by half and cool.
• Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
• Strain through fine sieve.
• Keep refrigerated up to two days, but use at room temperature.
• Place a mound of Wakame salad on plate.
• Arrange tuna medallions around edges of Wakame.
• Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.

PAN SEARED TUNA

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
• Stir the ingredients together until well incorporated.
• Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
• Season the tuna pieces generously with salt and pepper.
• Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. I use a timer.
• Pour half of the cilantro mixture into the pan to coat the fish.
• Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.