Pico De Gallo Seared Ahi Food

TESQUE-SEARED AHI TUNA TATAKI TOSTADITAS

Steps:

• On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.
• Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.
• Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.
• Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.
• Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.
• Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

EASIEST AHI TUNA EVER

Steps:

• Rub the steak with one tbs of the olive oil.
• Put the peppercorns on a plate and press the tuna steak into the peppercorns until it is coated.
• Sprinkle the steak with salt to taste.
• Heat the other tbs of olive oil in a non-stick pan on medium high heat.
• Cook the steak 2-3 minutes per side.
• Slice the steak into 1/4" slices and serve over salad or rice.
• Note: If you do not care for raw or rare fish this recipe is not for you. Cooking a tuna steak for 2-3 minutes per side will leave the middle quite rare, and barely warm. You could cook the fish longer until it is well done, but then you would basically spending a lot of money on a cut of fish that is meant to be served rare or raw. (IMHO!).

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

AHI TUNA LOADED NACHOS (POKE NACHOS) WITH WONTON CHIPS

Steps:

• Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. *If the wontons turn dark immediately, the oil is too hot. Lower the heat and wait a few minutes, then start again.
• Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa. Add a little Sriracha or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.
• Once the other components are ready, heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.
• To serve: Pile the wonton chips on a large plate or platter. Top with the shredded cabbage. Then sprinkle on the mango pico de gallo, followed by the ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squirt over the ahi wonton nachos. Enjoy!

PICO DE GALLO

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

PICO DE GALLO

Steps:

• Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color – don’t let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
• Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
• Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
• NOTE: The previous step will make a chunky salsa, or “Pico de Gallo,” and is the recipe I usually make (and most people prefer it); If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
• Strain the canned tomatoes to remove most of the water; If you don’t have “petite diced” canned tomatoes, then dice these; Add them to the bowl.
• Add the sautéed garlic to the bowl.
• Slice the lime in half and squeeze the juice from both halves into the bowl.
• Add the vinegar.
• Add 1 Tbsp of the salt, and reserve the other.
• Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.

SEARED AHI MARINADE

Steps:

• Mix the sesame oil, soy sauce, ginger, garlic, green onion and lime juice in a non metal bowl. Add ahi and coat , cover tightly, and refrigerate for about an hour.
• Toast the sesame seeds in a pan until light brown (I prefer a blend of white and black sesame seeds- the black ones are hard to find, try an asian market). Remove seeds and allow to cool on a flat plate (you will use this plate to dredge the tuna in)- add cracked pepper.
• Add olive oil to a skillet and allow it to get HOT.
• Dredge the ahi in the sesame seeds and pepper to coat and add to the hot pan.
• Cook only two or three minutes on each side so that the ahi is seared on the outside and rare on the inside.
• Serve with white rice and green beans that have been either roasted or cooked and drizzled with sesame oil. Sprinkle any extra sesame seeds over the top.
• garnish with remaining green onion and ENJOY!

PICO DE GALLO

Steps:

• Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

PICO DE GALLO SEARED AHI

Steps:

• In a medium bowl, combine tomatoes, green onions, lime juice, jalapeno and cilantro to make"Pico de Gallo" Cover and refrigerate to let flavors blend.
• Preheat a large skillet over high heat.
• Brush both sides of tuna with olive oil and season one side with black pepper.
• Add steaks to hot skillet, pepper side down.
• Sear for 2 minutes, then turn steak over and reduce heat to medium.
• Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
• Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
• Squeeze fresh lemon over the top and enjoy!