Seared Ahi Tuna

Recipe by kyle martin
READY IN: 17mins




  • 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.