Saturday, May 17, 2014
Seared Ahi Tuna Salad with Creamy Wasabi
This is definately one of my top ten favorite meals and, seriously, it is by far one of the easiest to make! To me, what makes this dish irresistable is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality. Served ice cold with the crunchy contrast of crispy lettuce, the sensory illuminating warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most complex.
Obviously, the key to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on. I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, thats probably your best bet. Those fortunate few who live closer to salt water can probably procure some lovely fresh tuna (so very jealous right now!) In either case, it should look fresh and moist and smell of the sea, not fish.
I prepared my tuna well in advance of dinner (about 3 hours) because I enjoy it ice cold. However, you can certainly prepare and enjoy it immediately as well. I started by preheating a skillet large enough to adequately accommodate the tuna steak. I lightly coated the fish with some neutral oil, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs. Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish. I cooked it about 2 minutes per side and promptly removed it to waiting plate. After allowing it too cool, which does not take long at all, I wrapped it and placed in the refrigerator until time to eat.
In the meantime, I prepared a wasabi sauce by combining a bit of mayonnaise with some wasabi paste and a touch of rice vinegar. All that was left was to shred some lettuce and chop a couple of green onions and a little fresh cilantro. On a chilled dinner plate, I piled the lettuce as if a nest for the thinly sliced tuna. With a sharp knife, I indeed, sliced the tuna very thin and placed it proudly atop the lettuce. With a little sprinkle of green onion and cilantro, a dollop of wasabi and a few drops of Asian chili sauce, my dinner was complete!
This is also my entry to the Two for Tuesday Blog Hop Carnival. Join in the Real Food Revolution and take a look, while your at it, at what others are contributing as well!
Thanks for hosting!
A Moderate Life
girlichef
Health Food Lover
BethStedman.com
Rendering Lard
Frugality and Crunchiness with Christy
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