This Ahi Tuna Wasabi Vinaigrette is simply to make.
It uses Yellow Fin Tuna which is classed as an endangered species but is still readily available. Just make sure it is Sashimi grade, which means that it has been frozen to kill off any parasites that may have been in the flesh of the Tuna, and then defrosted.
Surely, you didn’t think that the Tuna being sold to you was caught on your coast and shipped fresh across country. If that happened then we wouldn’t need the FDA dictating how and what foods we could eat – all those bureaucrats would be out of a job. 🙁
This recipe was stolen from Chef Sean Demarest, Executive chef of Bridgewater Place, but it isn’t a lot different to many other similar recipes. Some use Wasabi and other don’t, needless to say we like the Wasabi version. 🙂
Ingredients
1 ea. Tuna Steak (Sashimi grade Yellow Fin)
Black and White Sesame Seeds
For the Vinaigrette
¼ Cup Wasabi Paste – use approximately 1/8 cup of Namida® 100% Pure Wasabi Powder mixed with 1/8 cup of cold water. Watch this video on how to do it.
1 Garlic Clove
½ Tsp. Cayenne Pepper
½ Tsp. Salt
½ Tsp. Black Pepper
1 Cup Balsamic Vinegar
¾ Cup Olive Oil
Method
- Combine all ingredients except olive oil, the tuna and sesame seed in a blender.
- Turn on blender at high-speed, adding in olive oil slowly until emulsified.
- Place vinaigrette in a container, label and put in refrigerator.
- Heat a cast iron skillet or sauté pan over medium-high heat.
- Put sesame seeds in a container and coat each side of tuna completely with seeds.
- Brush skillet or pan with a small amount of vegetable oil or spray with a baking spray.
- Sear both sides of the tuna steak until sesame seeds are toasted (if you desire a more done fish, cook over lower heat for a longer period of time).
- Serve the tuna immediately on a bed of fresh salad greens.
- Drizzle with wasabi vinaigrette.