Ahi Tuna Crab Tower With Avocado Salsa Recipe 385 Recipes

AHI TUNA TOWER

Steps:

• Gently warm the rice vinegar, salt, and sugar in the microwave or on the stove just to melt the sugar and salt.
• In a pressure cooker or rice cooker, cook the rice to package directions. When the rice is cooked, remove it from the pot and mix in the rice vinegar mixture. Spread the rice out in a shallow bowl or plate and allow it to cool completely before using it. This can be done up to a day ahead.
• In a bowl, mix the mayo and sriracha together, taste and adjust to your heat level if you like it more or less spicy. Reserve 2-3 tablespoons for the bottom of the plate.
• First, shred the crab sticks by pulling them apart like you would a cheese stick. This could also be done by shredding with two forks. Mix in the remaining spicy mayo. Just before using toss in the crispy onions and about 1 teaspoon of the caviar if you are using it. This can be made up to a day ahead, store in an airtight container and reserve the onions and caviar.
• In a bowl, combine the soy sauce, Mirin, chili flakes, sesame oil, and grated ginger. Stir to combine. Toss the diced tuna and cucumber in the marinade and let it meld in the refrigerator for about 2 hours, this will hold in the marinade for up to 24 hours. Fold in the chives just before building your tower.
• In an adjustable measuring cup, layer in about 1 inch of sushi rice and tamp it down. Next layer in the avocado, about 1/2 an avocado per tower, and tamp it down tight. Then layer the crab salad in on top of the avocado and the marinated tuna. Tamp them down until tight. This layer procedure is key, do it in the order to prevent your rice from getting soggy and tower from tumbling. Gently press the tower out of the mold. Top with more crab salad, caviar, and a dusting of crispy onions. Spread a line of the spicy mayo and eel sauce on the side of the plate, use a chopstick to make swirls through the sauces to decorate the plate. Serve immediately and enjoy!

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

AHI TUNA & CRAB TOWER WITH AVOCADO SALSA RECIPE - (3.8/5)

Steps:

• 1) For the crabmeat salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt and pepper together in a small bowl. Measure 3 tb of the vinaigrette into a medium bowl and mix with the mayo. Add the crabmeat to the mayo mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set aside remaining vinaigrette. 2) For the avocado salsa: Toss the avocado, coriander, salt, papper, and lime juice in a medium bowl and set aside. 3) For the tuna: Season the tuna with salt and pepper. Sear the loin of tuna in a hot pan or with a propane torch keeping the tuna raw in the middle. Set aside to cool. Slice into thin 1/8 inch slices approximately 5 slices per portion. Total 30 slices. 4) To assemble: Place a 3 inch wide round biscuit cutter in the center of an individual plate. Place three slices of cucumber on the bottom. Use a slotted spoon to press 1/3 cup of the avocado salsa into the bottom of the cutter using the back of a soup spoon. Press 1/3 of the crabmeat salad evenly into the cutter on top of the crab. Gently lift the top of the cutter up and away from the plate to reveal the crab tower. Repeat the procedure fives more times with the remaining ingredients. 5) Dress the Friseé: With the remaining champagne vinegarette, dress the Friseé. Place a few sprigs of the dressed Friseé on top of each crab tower and arrange the orange segments around the towers. Serve immediately. 4)

SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY

Steps:

• Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
• Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
• Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
• Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
• Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
• Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
• Serve and enjoy.

SUPER EASY SEARED AHI TUNA

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.