Chris' Recipes

Bon Appetite!

Seared Ahi Tuna with Lime, Cilantro Linguini

Written By: Chris - Aug• 21•13

When I find good Ahi, I usually scoop it up.  Unfortunately, we’ve had some bad experiences in the past with less than quality fish.  We despise “fishy” tasting fish.  I was surprised the other day when Bill said he is hungry for Ahi (yellow fin tuna), but at the same time thrilled because I love it!  I had recently found some very high quality tuna at Costco and froze a couple of the fillets once we vacuum pack sealed them.

Most often I prepare this type of fish Asian style; marinade it and this time was feeling like having something different.  I poked around the Internet and got a few ideas for creating my dish.  The drizzle piece was posted by someone else on another fish recipe, but I mostly got creative working with ingredients that I had on hand!   Sugar Snap peas are still readily available and I don’t often prepare fish with pasta, so this was something completely out of the ordinary.  I wasn’t sure what to expect, but I’m glad I took the risk as the result was a delicious, fresh dinner that both Bill and I really enjoyed!

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Ingredients:

Yellow Fin Tuna Fillet
1 Tablespoon Sesame Oil, plus enough to coat fish
Salt & Pepper
Toasted Sesame Seeds
Sunflower Oil, for sauteing
2 Cups Linguine, cooked al dente’
1 medium Onion, caramelized
1 Cup Sugar Snap Peas
1/4 Cup Soy Sauce
1/4 Cup Water
1/2 Lime, zest and juice
1 Cup Cilantro, chopped

Drizzle:
3 Parts Hoisin Sauce
2 Parts Soy Sauce
1 Part Siracha Sauce

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Allow the fillet of tuna to come to room temperature.  Rub with Sesame Oil and simply season with salt and pepper.

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Combine the soy sauce, water and both the zest and juice of a half of a lime.  Simmer over medium – low heat until it has reduced to about half.

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Meanwhile, saute the sliced onion over medium heat until caramelized.  Season with salt & pepper and set aside.

Prepare pasta according to package directions.  Set aside.

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Clean and trim the peas.  Do this by using your thumb-nail (or holding a paring knife in one hand) and the sugar snap in the other, with the inside curve of the pod facing you.  Snap off or sever the top of the pea and pull off the tough string that runs along the length of the pod.  It’s not necessary to remove the other end, though you can if you’d like.  Cut peas into about one inch diagonal pieces.

Prepare drizzle and set aside.

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Heat cast iron pan over high heat until piping hot.  Add a bit of sunflower oil and sear the tuna for one to two minutes on the first side.  I topped one side with the toasted sesame seeds prior to turning and cooking for an additional one to two minutes on the second side.  Remove from heat and allow to rest.

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Turn off heat and toss the peas in the hot pan, utilizing the oil and bits left from the fish.

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Add pasta to cooked onions and toss with reduced soy mixture and the remaining sesame oil.  Toss with chopped cilantro.

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Pour pasta mixture into the peas and combine.

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Slice tuna and serve on a bed of arugula; adjacent to the pasta.  Drizzle the tuna and greens and garnish with a sprinkle of sesame seeds.

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We enjoyed this dish with a wonderful 2009 Cabernet Franc from Gamble Family VineyardsA new find, thanks for Robert & Carly during our May trip to Napa Valley.

Enjoy!

Cheers!
~Chris

 

 

 

 

 

 

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