Garlic Ahi Recipe From Irifune Recipes

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FURIKAKE AHI WITH CILANTRO DIP



Furikake Ahi with Cilantro Dip image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups furikake spice
Four 8-ounce ahi steaks (yellowfin or big eye tuna)
Butter, for searing
2 cups mayonnaise, preferably Best Foods
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 tablespoon olive oil
1 teaspoon Worcestershire sauce, preferably Lea & Perrins
1 bunch fresh cilantro
Juice of 1 lemon plus lemons, for garnish
Serving suggestions: rice and salad

Steps:

  • For the tuna: Put furikake spice on a large plate, then coat the ahi on both sides with furikake.
  • Preheat a nonstick pan, then add butter. Sear ahi steaks on both sides, 10 to 15 seconds per side for rare to medium-rare.
  • For the cilantro dip: Combine mayonnaise, garlic, ginger, oil, Worcestershire, cilantro and lemon juice in a food processor.
  • Serve tuna with rice, salad and the cilantro dip.

JOHNNY GARLIC'S AHI WON TACOS



Johnny Garlic's Ahi Won Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 28

1 cup canola oil
4 pot sticker wrappers
2 ounces sashimi grade ahi tuna, diced
2 ounces Mango Jicama Salsa, recipe follows
1-ounce Sweet Soy Sauce, recipe follows
2 ounces Wasabi Cream, recipe follows
3 ounces pea shoots
1-ounce eel sauce
1 cup mango, peeled and cut into 1/4-inch cubes
1/4 cup jicama, peeled and small diced
1/4 cup (1/4-inch) diced red onion
1 tablespoon finely chopped cilantro leaves
1 tablespoon sweet chili sauce
1 teaspoon seeded and finely diced jalapeno
1/4 teaspoon fine sea salt
1 cup soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon chili flakes
1/4 teaspoon wasabi powder
1 cup heavy cream
2 tablespoons sour cream
2 tablespoons wasabi powder
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon fine sea salt

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
  • In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
  • To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
  • In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
  • Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
  • Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.

ROSEMARY-LEMON GRILLED AHI



Rosemary-Lemon Grilled Ahi image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 8

6 lemons, cut in 1/2
Salt and freshly ground black pepper
2 teaspoons finely chopped garlic
2/3 cup extra-virgin olive oil
1/3 cup fresh rosemary leaves, chopped
4 rosemary sprigs (about 6 to 8 inches long) or wood or metal skewers
4 center-cut ahi tuna steaks (about 5 ounces each), cut into blocks 3/4 to 1-inch thick
Salt and freshly ground black pepper

Steps:

  • Preheat broiler. Place lemons, cut side up, in a small, non-aluminum flameproof baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.
  • Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary and extra-virgin olive oil. Keeps up to 1 week refrigerated in a tightly sealed container.
  • Soak rosemary or wooden skewers in water to cover 1 to 2 hours.
  • Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.

ABSOLUTELY AMAZING AHI



Absolutely Amazing Ahi image

This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.

Provided by JULESKICKS2

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 6

Number Of Ingredients 9

¾ pound sashimi grade tuna steak, diced
½ cup diced cucumber
1 avocados - peeled, pitted and diced
¼ cup chopped green onion
1 ½ teaspoons red pepper flakes
1 tablespoon toasted sesame seeds
1 ½ teaspoons lemon juice
2 teaspoons sesame oil
½ cup soy sauce

Steps:

  • In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  • Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 6.1 g, Cholesterol 25.5 mg, Fat 8 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 1.2 g, Sodium 1227.2 mg, Sugar 1 g

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