Remember that we kicked off Fish Friday Foodies this year. It's a group of seafood-loving bloggers, coordinated by Wendy of A Day in the Life on the Farm. We share fish and seafood recipes on the third Friday of the month.
This month, Caroline of Caroline's Cookingis hosting. Here was her challenge to the group: "Lots of fish and seafood pair perfectly with a bit of spice, whether it's kicking hot or mildly aromatic. Bring your favorite dish with a bit of spice to this month's event!"
I decided to marinate ahi in a spicy marinade, sear it, then reduce the marinade for a spicy topping. Delish. Remember: since you're eating it (mostly) raw, you need to purchase sashimi grade ahi and you should eat it the same day you buy it.
Ingredients serves 2 as an entree and 4 as an appetizer
- 1 lb sashimi grade ahi tuna
- 1/4 C organic tamari
- 1 T sesame oil
- 1/4 C canola oil, divided in half
- 1 fresh jalapeno, thinly sliced on the bias
- 1 clove garlic, crushed and minced
- 1 pinch red pepper chili flakes
- 1/4 C sake
- 1 organic lemon, one half thinly sliced for garnish
In medium mixing bowl, whisk together tamari, sesame oil, half of the canola oil. Stir in jalapeno slices, crushed garlic, and chili flakes. Lay ahi steak in the marinade for at least 5 minutes per side. Important Note: do not discard the marinade; that becomes your sauce!
In a large, flat-bottom pan, heat the remainder of the canola oil. When the oil is hot, sear the ahi filet on all sides. I usually do it for 30 seconds per side, but you can do it for longer if you prefer it cooked more. We like ours pretty rare.
Remove the ahi to a cutting board. Pour the reserved marinade into the saucepan and add the sake. Bring to a boil, then cook until the sauce is thickened and reduced.
To serve, slice your seared tuna across the grain at a slight diagonal. Slice into 1/4" thick pieces by pressing down on the fish and dragging in one, fluid stroke. Don't saw!
Place the slices on your serving plate. Spoon your thickened sake-soy reduction over the ahi. Squeeze lemon juice over the top and sprinkle with sesame seeds. Garnish with a thin slice of lemon. Serve immediately.
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at firstname.lastname@example.org. Visit our Pinterest page for more wonderful fish and seafood recipe ideas.