Seared Ahi Tuna
Ingredients
- 1 lb fresh ahi tuna ⓘ
- salt ⓘ
- pepper ⓘ
- 1/3 cup rice vinegar ⓘ
- 1 tablespoon sugar
- 1/2 cup sesame oil ⓘ
- 1/3 cup soy oil
- 1 lb wakame seaweed ⓘ
- 2 small chili peppers, seeded and chopped (seeding the pepers is optional) ⓘ
- 4 tablespoons sesame seeds ⓘ
- 2 cups balsamic vinegar ⓘ
- 2 tablespoons mild molasses ⓘ
- 2 cups olive oil ⓘ
Instructions
- Brush tuna with olive oil and season each side with salt and pepper.
- Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
- In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
- Pour dressing over Wakame, add chile peppers and toss.
- Sprinkle with sesame seeds.
- Boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
- Reduce by half and cool.
- Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
- Strain through fine sieve.
- Keep refrigerated up to two days, but use at room temperature.
- Place a mound of Wakame salad on plate.
- Arrange tuna medallions around edges of Wakame.
- Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.
Nutrition & Diet Analysis (per serving)
1011
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).