Seared Tuna with Wasabi Aioli

March 26, 2016 Recipes  No comments

Tonight’s creation was seared sesame tuna on a bed of baby lettuce with a garlic/ginger rice wine vinaigrette topped with a wasabi aioli augmented by red mini bell pepper slices, raspberries and fresh cilantro (from our ‘garden’).

The healthy fat was supposed come from avocado slices, but I was too tired and forgot them 🙁 Ah well, there was oil in the dressing and aioli.

Everything was homemade with fresh ingredients. I didn’t realize how much better organic raspberries taste than their cousins.

(This is just a snapshot because my photo studio got turned back into a dining room for Easter dinner.)

Hints:

I have taken to making small amounts of dressing using a milk frother.

Don’t forget the sliced avocado

 

Seared Tuna with Wasabi Aioli
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Servings
3
Servings
3
Seared Tuna with Wasabi Aioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
3
Servings
3
Ingredients
Tuna
Wasabi Aioli
Dressing
Salad
Servings:
Units:
Instructions
Dressing
  1. Blend vinegar and oils
  2. Add minced garlic and ginger
  3. Allow dressing to sit for awhile for flavors to blend
Aioli
  1. In a small bowl, mix wasabi powder into mayonnaise until smooth using a spoon or small wisk
  2. Add garlic powder and wisk until smooth
  3. Add lime juice and wisk until smooth
  4. Slowly stir in a bit of water to reach the desired texture
Salad
  1. Prepare the salad just before searing the tuna
  2. Add greens to a medium mixing bowl
  3. Add a bit of dressing a spoonful at a time tossing with hand, tongs or spoons. Use only enough dressing to coat the leaves
  4. Plate the greens
  5. Sprinkle sliced red peppers and scallions over the greens
Tuna
  1. Pat the tuna steak dry with paper towels
  2. Spread sesame seeds onto a dinner plate or baking dish
  3. Press the tuna onto sesame seeds coating all sides
  4. Heat medium to large skillet to medium high heat
  5. Melt the ghee and heat until it shimmers
  6. Place tuna in skillet for 1-2 minutes until the cooked portion is about 1/8" to 1/4" thick, depending on your preferences. I like to rock the skillet a bit to get more ghee under and around the tuna
  7. Turn the tuna over and continue to cook for 1-2 minutes.
  8. Remove tuna from skillet to a cutting board
  9. With a very sharp slicing knife, cut the tuna cross-grain into 3/16" slices
Final Plating
  1. Place tuna slices over salad showing off the beautiful interior
  2. Drizzle with wasabi aioli
  3. Sprinkle with fresh cilantro leaves
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