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.

Tamarind Vinaigrette

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.

 

Wasabi Aoli

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.

 

Garlic Aoli