Seared Ahi Tuna
Seared Ahi Tuna
Ahi at its best
Ingredients
- 1 ahi tuna sashimi block (6 oz.)
- 3.5 tablespoons extra virgin olive oil
- salt, as needed for seasoning
- 1 tablespoon blackening spice
- 1 large avocado, peeled, pitted, diced
- 1 serrano chile or jalapeno chile, seeded, deveined, minced
- 0.333333 cup fresh cilantro, chopped
- 0.333333 cup red onion, chopped
- 0.25 cup fresh lime juice
- 2 teaspoons fresh oregano, chopped
- salt and pepper, to taste
- 1 teaspoon soy sauce, high quality
- 1 lime or lemon wedges
Instructions
- Heat heavy small skillet over high heat for 2 minutes.
- Brush tuna with 1/2 tablespoon oil; sprinkle with salt and season evenly with blackening spice.
- Place in skillet and sear until all sides are brown on the outside and almost opaque in center, about 1 minute per side for a 1" thick block.
- Cool tuna.
- For avocado tartare, combine remaining 3 tablespoons oil, and all remaining ingredients in medium bowl.
- Using a fork, mix just enough to blend.
- Season tartare to taste with salt and pepper, then chill.
- With a very sharp knife, cut sashimi into slices.
- Arrange sashimi slices on a platter, and drizzle with very good quality soy sauce, and light squeeze of a lime or lemon wedge.
- Neatly arrange the avocado tartare on the plate.
- Serve with baguette slices or lavosh.
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