Hamachi Sashimi And Buckwheat Soba Salad With Ponzu Vinaigrette Recipes

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Sesame-Crusted Ahi with Ponzu Vinaigrette image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 pound sashimi-grade ahi tuna (steaks or loin)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated fresh ginger (from about a 1/2-inch piece)
1/2 cup ponzu
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1/2 Fresno chile, thinly sliced
Canola oil, for cooking
2 shallots, thinly sliced
Kosher salt
Olive oil, for searing
1 scallion, finely sliced on the bias

Steps:

Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

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