Ahi Tuna (Serves 6)
2 tablespoons Old Bay Blackened Seasoning
1 1/4 Ahi tuna steaks
1 tablespoon Ottavio olive oil
3-4 oz. mixed salad greens
5 tablespoons pickled ginger
2 tablespoons wasabi paste
1 cup Little Soya soy sauce
1 cup wonton crisps for garnish
Place the blackened seasoning in a shallow dish. Add the tuna steaks and turn to coat well with the seasonings on all sides. Heat the oil in a large skillet over medium-high heat. Add the tuna steaks and brown for 4 minutes on each side, or until the fish begins to flake but is still pink in the center. Remove from the skillet and leave to chill until ready to use. To serve, slice the tuna steaks thinly and divided between six serving plates, arranged in an arc around one side of each plate. Place a small mound of mixed salad greens in the center of each plate. Drizzle tamarind vinaigrette over the greens and tuna, and place a small portion of pickled ginger and wasabi paste on each side of each plate, together with a ramken of Little Soya soy sauce for dipping and some wonton crisps. Drizzle wasabi aoli over tuna and serve.
2 tablespoons Asian sweet chili sauce
2 tablespoons rice vinegar
1 tablespoon tamarind paste
2 teaspoons light brown sugar
2 teaspoons Little Soya soy sauce
pinch coarsely ground pepper
3 tablespoons Ottavio Olive Oil
1/2 teaspoon sesame oil
1/2 teaspoon black sesame seeds
Place all ingredients, except the olive oil, sesame oil, and sesame seeds, in a small bowl and whish together until well mixed. Add the olive oil, sesame oil, and sesame seeds and whisk well until all the oil is incorporated. Cover and set aside in a cool place until needed.
1/2 cup Garlic Aoli
1 1/2 wasabi powder
1 1/2 teaspoon water
Place the garlic aoli in a small bowl. Stir in the wasabi powder and water until well blended. Cover and set aside in a cool place until needed.
3/4 cup 1-inch baguette cubes, crust removed
3 tablespoons whole milk
4 1/2 teaspoon frozen or liquid egg product
4 cloves garlic, finley chopped
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon red-wine vinegar
large pinch salt
1/2 cup olive oil
Place baguette cubes and milk in a small bowl and leave to soak for 15 minutes. Squeeze the liquid form the bread into a blender or food processor, discarding the bread. Add the egg product, garlic, mustard, lemon juice, red-wine vinegar, and salt to the liquid in the blender. Process for about 30 seconds to incorporate all the ingredients well. With the motor still running, slowly add the olive in a thin, steady stream until the oil is well incorporated and the mixture is thickened. Cover and store in a cool place or refrigerator until needed.
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