Seared Ahi Salad Food

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 AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE

Steps:

• To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
• To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
• Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
• To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.

SEARED AHI TUNA SALAD

Steps:

• Make dressing:
• Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
• Make wontons:
• Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)
• Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.
• Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.
• Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.

SEARED AHI -AVOCADO SALAD

Steps:

• Brush your Ahi with Extra Virgin olive oil and lightly salt and pepper each side.
• Sear your fresh Ahi over a hot mesquite grill. This gives a wonderful flavor from the mesquite. 90 seconds on each side is sufficient. Set aside to rest and cool.
• -Salsa-
• In a medium bowl, add lime juice, ginger, Olive oil, garlic, fresco chili, sugar, scallions, cilantro, and soy sauce. Season with salt and pepper to taste.
• -Shrimp garnish-
• Clean and de-vein shrimp.
• In a hot skillet, add a bit of olive oil. Add shrimp and cook for 90 seconds, coat with a bit of soy sauce, flip and repeat.
• -Assembly-.
• Layer avocado on a small plate. Slice Ahi into 1/4" slabs against the grain. Should yield about 12 slices. Layer 4 slices on the avocado. Add a ribbon of Salsa along the center of the Ahi. Garnish with 4 pieces of shrimp on the outside.
• Enjoy!

SEARED AHI TUNA SALAD

Steps:

• For dressing:.
• Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
• For wontons:.
• Pour oil into heavy medium saucepan to depth of 1-inch. Heat oil to 375. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wontons can be made 2 hours ahead. Let stand at room temperature).
• Place tomatoes in small bowl.
• Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds.
• Drain, rinse with cold water and pat dry.
• Place in medium bowl; toss with 2 tablespoons dressing.
• Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes.
• Transfer seeds to large plate.
• Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere.
• Return same skillet to high heat.
• Brush skillet with some of deep-frying oil.
• Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side.
• Transfer fish to work surface.
• Mound lettuces on 4 plates.
• Thickly slice fish; arrange fish, slices overlapping, on lettuces.
• Surround lettuces with tomatoes, carrots and peas, dividing equally.
• Drizzle each salad with some dressing.
• Garnish with wonton strips.
• Serve, passing any remaining dressing separately.