Skip to main content

Seared Ahi with a Hint of Heat


When we were planning his family birthday dinner, R requested seared ahi. When I asked if he wanted it as the main dish or an appetizer, he shrugged, "It doesn't matter. Just as long as I get seared ahi." Done.


I decided to marinate ahi in a spicy marinade, sear it, then serve it with rice noodle bowls. 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. We use gluten-free tamari since his best friend can't eat gluten. But use whatever you have in your cupboard.


Ingredients serves 4 as an entree and 6 to 8 as an appetizer
  • 2 lb sashimi grade ahi tuna
  • 1/3 C organic tamari or gluten-free soy sauce + more for drizzling
  • 2 T sesame oil + more for drizzling
  • 1/3 C canola oil, divided in half
  • 1 fresh jalapeno, thinly sliced on the bias
  • 2 cloves garlic, peeled and pressed
  • 1 pinch red pepper chili flakes
  • 1/3 C sake
  • black sesame seeds for garnish


Procedure
In medium mixing bowl, whisk together tamari, sesame oil, half of the canola oil. Stir in jalapeno slices, crushed garlic, chili flakes, and sake. Lay ahi steaks in the marinade for at least 5 minutes per side. Just before searing move the ahi to a plate and sprinkle with black sesame seeds. Press down lightly to adhere them to the fish.

In a large, flat-bottom pan, heat the remainder of the canola oil. When the oil is hot, place the ahi, seeded side down. Sear and sprinkle the top with more black sesame seeds and flip. I usually cook 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. 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. Drizzle slices with more soy sauce and more sesame oil. Serve immediately.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa