Ahi Tuna Seared

  

AHI TUNA CANNERY ROW

 

 

Marinade for Tuna:

2 Fluid Oz.        Wasabi & Water

4 Oz.                Ginger (minced)

1 Oz.                Garlic (minced)

¼ Cup             Scallions (chopped)

2 Cups             Sesame Oil

1 Cup               Rice Vinegar

¼ Cup             Cilantro (chopped)

6 Fluid Oz.        Soy Sauce

1 Tsp                Salt

1 Tsp                Pepper

 

Procedure: Combine all ingredients in a bowl, Whisk until smooth.

 

Dressing for Tuna:

1 Cup               Rice Vinegar

1 ½ Tsp           Garlic, (chopped)

1 Tbsp             Ginger (chopped)

1 ½ Tsp           Mustard

½ Cup             Soy Sauce

1 Tbsp             Cilantro (chopped)

1 Tbsp             Scallions (chopped)

2 Cups             Sesame Oil

½ Cup             Sesame Seeds Toasted

 

Procedure: Add first seven ingredients in bowl and whisk in oil slowly. Finish with sesame seeds.

 

Portions: 6 8-oz portions of tuna that has been seared on both sides, but kept rare in the center as per individual taste. (You can cook it more, if you like). There is enough dressing and marinade for those 6 servings.

 

To Serve: For serving, cut in diagonals. Put on plate. Surround with mixed greens, fried fine noodles, or any other garnish you like.

 

Recommended wine: Gewurztraminer

 

 

Chef Bert Cutino, CEC, AAC, HOF

Certified Executive Chef, American Culinary Federation

Co-Founder/COO, The Sardine Factory Restaurant

Monterey, CA  93940

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