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Ingredients
For the Wasabi Aioli
- 1 Cup mayonnaise
- 2 Tablespoons wasabi paste
- 2 Tablespoons tamari soy sauce
- 1 Tablespoon fresh lime juice
- 1 Tablespoon freshly frated ginger
For the Sandwich
- 4 Saku tuna steaks (5 ounces each)
- Salt and freshly ground black pepper
- 2 Cups daikon radish sprouts
- 4 sweet rolls, such as Kings Hawaiian Buns
- 1 fresh avocado, sliced
- Oil, for searing
- 4 slices beefsteak tomato
Directions
For the Wasabi Aioli
Blend the mayonnaise, soy sauce, wasabi, ginger, and lime juice in a food processor until smooth.
For the Sandwich
Sprinkle the tuna with salt and pepper, heat a little oil in a sauté pan, and then add the tuna steaks and sear to rare. (You can also use a grill pan on the stovetop instead.)
Slice each tuna steak into 7 thin strips and set aside. Set the rolls on four plates, spread 1 ounce of the wasabi aioli on the top of each bun, and place some tuna slices on the button of each bun. Then top with daikon sprouts, a slice of tomato, some avocado slices, and the top bun. Then take a bite!
Nutritional Facts
Servings4
Calories Per Serving817
Folate equivalent (total)128µg32%
Riboflavin (B2)0.4mg21.5%
Blackened Ahi with Dipping Sauce
Try this delicious recipe from the Electric Kitchen!
- 8 ounces ahi fillet, cut into 1-inch blocks
- 1/4 cup wasabi
- 1 package nori sheets
- 1 jar (1.9 ounces) furikake (Japanese seasoned seaweed mix)
- 2 ounces white sesame seeds
- 1 package panko
- 2 cups mochiko
- 4 eggs, beaten
- Vegetable oil for frying
- 1 cup peeled and diced daikon
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons hot sesame oil
- 1/2 cup mirin
- 1 1/2 cups low sodium shoyu
Furikake Seared Ahi
Every now and then I have a craving for ahi tuna, either as sashimi or seared. Although Hawaii has an abundance of fresh fish, it’s not always available at the markets. Most of the premium fish is sold to restaurants who then charge premium prices. But don’t get me wrong. You’ll never have to drag me out of the house to go out to dinner. I’m always available.
Our local Whole Foods market has a small seafood section that I normally don’t pay much attention to. Instead, I head to the meat department to check out their wonderful steaks. One day as I was shopping, I noticed beautiful sashimi grade ahi blocks at the seafood counter. I couldn’t resist buying one, even though I paid dearly for it. John sliced the ahi into perfect pieces and we enjoyed it sashimi-style with wasabi soy sauce. It was delicious. So now when I go to Whole Foods, I pay more attention as I walk by their seafood section. If I see beautiful ahi, I buy it.
In Hawaii, everyone has their favorite ways of preparing this luscious fish. Here is one of mine. I coat the ahi with a bit of canola oil, season it with kosher salt and freshly ground pepper, then dredge it in furikake. There are no measurements for this simple dish, just a short list of ingredients.
Furikake? Delicious sprinkled over hot rice. My favorite furikake is simple. Seaweed, white and black sesame seeds and a bit of seasoning.
Furikake Seared Ahi
Ingredients
about 3/4 pound sashimi grade ahi block
freshly ground black pepper
Kikkoman wasabi sauce or a mixture of wasabi paste and soy sauce
Preparation
Lightly coat the ahi with canola oil and season with kosher salt and freshly ground black pepper. Sprinkle a generous amount of furikake over the ahi, pressing gently to coat all 4 sides well.
Place a small sauté pan over medium-high heat. Add 2 – 3 teaspoons of canola oil and swirl to coat the pan. Once the pan is hot and you see a few wisps of smoke, add the ahi block to the pan and sear about 1 minute per side, or until desired doneness is reached. The ahi should be rare in the center.
Remove ahi to a cutting board. Let rest for a few minutes then slice ahi into 1/3 inch thick pieces. Serve with wasabi sauce or wasabi soy sauce, a bowl of steaming rice and homemade takuan.
Is it safe to eat raw ahi tuna?
If you&rsquore nervous about eating raw fish, you should use your best judgement. You can always choose to cook these ahi tuna steaks all the way through to be well-done.
But tuna steaks are usually served seared on the outside and raw on the inside. Look up any seared ahi tuna recipe and you will see that it is almost always cooked this way. If you order it a restaurant, it&rsquos bound to be cooked medium-rare as well.
I&rsquod recommend getting over your fears and jumping on this bandwagon (unless you&rsquore pregnant or have another medical reason not to consume raw fish). Fully cooked tuna can be a bit dry (like its canned counterpart), but when the outside is a crispy, salty, savory layer and the inside is a supple, soft, tender layer, it enhances the taste so much and the texture is amazing.
Plus, many of the bacteria that makes raw foods more risky to eat is usually found on the surface of the foods. If you sear the outside, as in this recipe, you&rsquore killing off the bacteria that may make you sick. Same goes for a good seared steak.
The best way to determine how long your homemade mix will last is to check the expiration dates of the ingredients going into it! Because this is just a mix of dry spices and herbs, combining them should have no negative effect on their longevity.
The only exceptions being if the mix somehow gets moisture into it or is contaminated in any way in which case, it should be discarded immediately.
Keep the mix sealed, in an airtight container at room temperature in a cabinet, drawer, or the pantry.
Blackened Ahi Steak Sandwich - Recipes
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