Chris' Recipes

Bon Appetite!

Seared Asian Style Ahi Tuna Salad Appetizer

Written By: Chris - Oct• 25•13

I don’t seem to get tired of Asian style Tuna and when I can find it fresh, it’s going on the menu!  Ahi Tuna is an excellent source of high quality protein which is low in fat.  It is dense in nutrients, as it contains minerals like potassium, selenium and magnesium. It is rich in vitamin B complex and omega-3 fatty acids which are crucial to a healthy diet. Tuna is beneficial for our health in numerous ways. I have read that it reduces the symptoms of depression, (not that we’re down in the dumps, but who couldn’t add more happiness?!)  it boosts the immune system, protects the heart, promotes brain health and relieves joint pain. Seafood, especially tuna, is the only natural source of DHA and EPA, a special type of omega-3 fatty acid that promotes both heart and brain health.

Creating “Asian” flavor is easy.  Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  I typically work with whatever ingredients that I have on hand in the fridge by pulling everything out of the fridge that seem along the lines of Asian cuisine.  You can mix and dump what you like to create a delicious combination for marinading Tuna, but if you’re afraid to just dump like I do, this is an easy guideline.  I served this on a bed of lettuce and fresh peppers as an appetizer on a night the girls were all coming over.

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Ingredients: 

1 Pound FRESH Ahi (Yellow fin tuna)
1/2 Large, or 3 Small sweet Bell peppers, sliced
Lettuce

Marinade:
1 Shallot, minced
1 Tablespoon Gyoza Dip Sauce
1 teaspoon Wasabi Paste
3 Tablespoons  Hoisin Sauce
1 Tablespoon Brown Sugar
1 teaspoon Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Chili Oil
1 Tablespoon Oyster Sauce
2 Tablespoon Thai Chili Sauce
2 Tablespoons Fresh Ginger, grated
2 Tablespoons Fish Sauce
Salt & Pepper, to taste

For dressing:
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Thai Sauce
5 Tablespoons Vegetable Oil
1 teaspoon Sesame Oil

Combine the marinade ingredients until mix dissolved.  Add the sauce and the tuna into a zip-lock bag and turn to get the marinade on all sides.  Remove the air from the bag and sit in the fridge for up to two hours, turning periodically.

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Once marinated, remove the tuna from the fridge and let the chill wear off by allowing the fish to rest on the counter for at least 20 minutes.  When the tuna has come to room temperature, remove it from the marinade.  use a paper towel, gently remove some of the excess marinade.

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Coat a large saute pan with oil (I like to use sunflower and a dash of sesame) and bring it to a VERY high heat.  Once the pan is very hot but not quite smoking, Place the tuna that has been sprinkled with sesame seeds into the pan.  Sear the tuna for  one minute on each side.

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Remove the tuna from the pan and allow to rest for five minutes.

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Combine the salad with the dressing and line onto a serving platter.  Slice the tuna into 1/4 to 1/2-inch thick slices. Sprinkle with the additional reduced marinade if you desire and additional seeds.  You can garnish with dark green sliced scallion tops.

Enjoy!

Cheers!
~Chris

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