Ahi Tuna Cashew Crusted With More Recipes

MACADAMIA CRUSTED AHI TUNA

Steps:

• Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too.
• Serve with your favorite starch and vegetables.

SEARED SESAME-CRUSTED AHI TUNA

Steps:

• Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
• Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
• Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
• Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

AHI TUNA CASHEW-CRUSTED WITH MORE RECIPE

Steps:

• Blanch basil and mint in a small pot of boiling water for 10 seconds. Remove herbs from pot and place in a large bowl of ice water. Drain once cooled, and then pat dry with paper towels. Tranfer basi and mint to a blender. Add avocado oil, puree until smooth. Transfer to a small bowl. Season with salt and pepper. Cover and chill for 2-3 hours. Once chilled, strain oil through a fine mesh strainer. (Do not press or squeeqe the oil through the strainer, because it could make the oil cloudy.) Store the strained oil up to 7 days in the refrigerator. Let stand at room temperature for 30 minutes before using. Makes 1 cup. Season tuna with salt and pepper and coat with sesame oil. Dredge the tuna in the cashews, coating the tuna evenly. In a nonstick pan over medium-high heat. Heat the canola oil until hot. Arrange the tuna in the pan without overcrowding it and cook for 15 seconds per side, making sure to sear edges as well. The sear should only penetrate 1/8-inch or less into the tuna steaks. Transfer the tuna to a cutting board and cut into ¼ inch thick slices. Drizzle with about 3 Tbsp of the mint-basil avocado oil. Serve immediately.