Sesame Crusted Ahi With Ponzu Vinaigrette Recipes

CAJUN CRUSTED AHI IN SAKE-TO-ME SHOYU SAUCE

Steps:

• In a mixing bowl, mix panko, 1/4 teaspoon tarragon, 1/4 teaspoon rosemary, and 1/4 teaspoon thyme. Set aside.
• In a food processor, grind together paprika, cayenne pepper, celery salt, garlic powder, onion powder, oregano, 1/8 teaspoon rosemary and 1/8 teaspoon thyme. Add mayonnaise and pulse until well combined. Lightly coat the tuna steak with the mayonnaise mixture and then coat the tuna steak in the panko mixture.
• Melt butter in a skillet over medium-heat. Add tuna to hot pan and sear on each side for approximately 2 1/2 minutes each or until golden brown.
• Meanwhile, in a small skillet, combine all sauce ingredients and reduce over low heat until thickened to a sauce consistency.
• Cut a thick wedge of avocado and then slice it to make a fan shape. Spread avocado fan across plate. Place the tuna steak in the center of the plate, pouring shoyu sauce around and on top of it. Garnish with the green onions, tomato concasse, and lemon slice.

ASIAN SPICED AHI SALAD WITH LIMESTONE LETTUCE AND TOASTED SESAME SEED VINAIGRETTE

Steps:

• Heat spices together in small saucepan until fragrant. Place in a spice grinder until fine.
• Preheat cast iron skillet. Lightly coat each side of the tuna loin with the spice mixture. Sear each side of tuna in 1 tablespoon of canola oil. Leaving center of tuna very rare, set aside.
• Place leaves of limestone lettuce in mixing bowl. Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate. Slice ahi tuna into bite-size pieces and arrange on top of lettuce. Garnish with sliced ginger.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Place shallots in a saucepan, cover with water, and simmer. Cook for 10 minutes, until tender. Drain shallots and put in a blender.
• Toast sesame seeds in a small skillet until light golden brown.
• In a mixing bowl, combine the vinegars, mustard, salt, and sugar. Stir lightly. Add mixture to shallots in blender and puree for about 2 minutes.
• While blender is running add both oils slowly. Add sesame seeds and blend 1 minute. Strain mixture and adjust seasoning.

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.

SIMPLE PONZU SALAD DRESSING

Steps:

• Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.