Seared Ahi Tuna with Sesame Seeds and Ginger Sauce
Ahi Tuna is also known as Yellow Fin, or Big-Eye tuna. It is usually used for sashimi (raw fish) dishes, and perfect for sushi. This recipe utilizes fresh, sushi-grade tuna. When purchasing your seafood for a dish such as this, make sure you are working with a knowledgeable fishmonger.
Prep-time: 40 minutes
1-2 Ahi Tuna steaks, 1 pound 8 ounces total
1/2 cup black or regular toasted sesame seeds
1/4 cup sesame oil
1 tablespoon coarse Kosher salt
2 tablespoons fresh cracked black pepper
Cut the Ahi steaks lengthwise so that they are equal in size. Rub a few tablespoons of sesame oil on all sides of the tuna. Season the fish with salt and pepper.
Put the sesame seeds on a flat plate. Press each side of the tuna on the sesame seeds until all areas of the fish are covered with the mixture.
Place a large non-stick pan on the stove over medium-high heat- add the sesame oil. Once the oil is hot, sear the tuna for 1 minute a side until all surfaces of the tuna are cooked. Remember; only cook the tuna for 1 minute a side- it’s going to be served rare.
For the Ginger Sauce
½ cup pineapple juice
½ cup coconut milk
¼ cup honey
2 tablespoons brown sugar
2 tablespoons minced fresh ginger
3 tablespoon Teriyaki sauce
1 tablespoon soy sauce
½ teaspoon red pepper flakes
½ teaspoon Kosher salt
1 tablespoon fresh cracked black pepper
Place all of the ingredients in a stainless steel saucepot over medium heat. Stir the sauce continually for 5 minutes. Remove from the heat and transfer to a small bowl. The sauce should cool slightly before it is served with the fish.
Cut the cooked Ahi Tuna steaks in thin strips against the grain; crosswise.
Fan the tuna in a decorative manner. Place a small amount of sauce over, or under the fish. Garnish with cut scallions, orange slices and wasabi.
Chef Chuck Kerber