Recipe Image
Servings:
2
Togarashi Seared Ahi Tuna with Hoisin Vegetables
This alluring dish takes Asian fusion to a new level. Featuring four sumptuous sauces and gifts from the garden and the sea, you’ll love creating this elegant and unique meal. Seared seasoned tuna is paired with colorful hoisin glazed vegetables.
Total Time
30min
5.0
2 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1
Tbsp
Sriracha
•
1/2
cup
Candied Pistachios
•
1
Tbsp
Gomashio
•
2/3
cup
Sugar Snap Peas
•
2
Tbsp
Port Wine
•
2
Ahi Tuna Steak
•
4
Tbsp
Butter
•
1
tsp
Wasabi Powder
•
2
Tbsp
Mayonnaise
•
1
Carrot
•
1
cup
Cremini Mushrooms
•
2
Tbsp
Hoisin Sauce
•
1
bunch
Scallions
•
1
Tbsp
Togarashi Chili
•
1
tsp
Olive Oil
•
2
Tbsp
Olive Oil
Cooking Instructions
1.
Remove
Ahi Tuna Steak (2)
from packaging and pat dry. Rub a small amount of olive oil on steaks to completely coat all sides.
2.
Combine the
Togarashi Chili (1 Tbsp)
and
Gomashio (1 Tbsp)
in a small bowl and mix well. Generously coat all sides and edges of ahi with the seasonings.
3.
Add
Olive Oil (1 Tbsp)
to a hot pan until the oil becomes very hot. Very carefully, place both ahis into a hot pan and sear for approximately thirty seconds on each side. Remove from heat, and transfer ahi to a plate and refrigerate until well chilled for plating.
4.
Rinse and a dry small bowl used for spices. Mix
Mayonnaise (1 Tbsp)
with the
Sriracha (1 Tbsp)
until well combined and place in refrigerator.
5.
In a second small bowl, mix one teaspoon of cold water with
Wasabi Powder (1 tsp)
and mix into a smooth paste. Add remaining
Mayonnaise (1 Tbsp)
.
6.
Peel and slice the
Carrot (1)
into one inch pieces by cutting across and then slice on the bias. Repeat this process for the whole carrot. This is called a roll cut. Set carrot aside.
7.
Remove and discard tips of the
Sugar Snap Peas (2/3 cup)
and set aside. Trim stems from
Cremini Mushrooms (1 cup)
by slicing flush against the bottom of the cap. Quarter mushroom caps and set aside with trimmed stems.
8.
Thinly slice green part of
Scallions (1 bunch)
on the bias, and set aside for garnish.
9.
Heat a small saute pan over medium heat with
Olive Oil (1 tsp)
. Add mushrooms to pan and cook until tender, about two minutes.
10.
Add two tablespoons of
Butter (2 Tbsp)
and
Port Wine (2 Tbsp)
to the pan. Cook for one minute more until the sauce is slightly reduced. Remove from heat, transfer mushrooms to a medium bowl, and hold until plating. Wash and rinse the pan.
11.
Heat the same small saute pan over medium heat with
Olive Oil (1 Tbsp)
. When oil is hot, add carrots and snap peas to pan and stir until vegetables are cooked, about four minutes.
12.
Add remaining
Butter (2 Tbsp)
and
Hoisin Sauce (2 Tbsp)
to the pan and continue to cook for one minute, making sure all vegetables are coated well. Remove from heat.
13.
Imagine your plate is a clock. Place a dollop of wasabi aioli near the edge of two plates at two and eight o'clock. Place a dollop of sriracha aioli at four o'clock. Using the back of a spoon, spread the aiolis into a swoosh design.
14.
Slice ahi into six equal portions, widthwise. Place three ahi pieces on each of the plates on their edge so they are standing up. Arrange the vegetables around the ahi. Garnish with
Candied Pistachios (1/2 cup)
and green onions.
15.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1046
FAT
73.4 g
PROTEIN
71.5 g
CARBS
29.7 g
