Horseradish Crusted Ahi Tuna With Miso Aioli Recipes

MISO NOODLES WITH SEARED AHI TUNA

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

QUICK HORSERADISH AIOLI

Steps:

• Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.

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.

MISO AIOLI

Steps:

• Whisk together all ingredients until thoroughly combined. Serve with poached, sauteed, steamed, roasted, or grilled fish. Aioli can be refrigerated in an airtight container up to 3 days.

CREAMY HORSERADISH AIOLI

Steps:

• Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.

GRILLED TUNA WITH HERBED AïOLI

Steps:

• Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
• Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
• Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

EASY HORSERADISH AIOLI

Steps:

• Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
• Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
• Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.