Seared Ahi Tuna
- Ready In:
- 17mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb fresh ahi tuna
- salt
- pepper
- 1⁄3 cup rice vinegar
- 1 tablespoon sugar
- 1⁄2 cup sesame oil
- 1⁄3 cup soy oil
- 1 lb wakame seaweed
- 2 small chili peppers, seeded and chopped (seeding the pepers is optional)
- 4 tablespoons sesame seeds
- 2 cups balsamic vinegar
- 2 tablespoons mild molasses
- 2 cups olive oil
- 3 cups cilantro
directions
- 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.
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RECIPE SUBMITTED BY
kyle martin
Myrtle Beach, SC
I am college student in South Carolina with a passion for food. I recently discovered my passion for cooking, and found that whether or not the dish is for me, I love to cook for others as well. In fact the majority of what I cook is not for me, but for my family. I live at the beach, and am a lover of all foods. I enjoy surfing, fishing, outdoor activities, and cooking. I hope that I can be an asset to this site.