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Togarashi Seared Ahi Tuna with Hoisin Vegetables
Recipe

16 INGREDIENTS • 15 STEPS • 30MINS

Togarashi Seared Ahi Tuna with Hoisin Vegetables

5.0
2 ratings
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.
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Togarashi Seared Ahi Tuna with Hoisin Vegetables
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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.
30MINS
Total Time
$7.54
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sriracha
1 Tbsp
Candied Pistachios
1/2 cup
Candied Pistachios
Gomashio
1 Tbsp
Gomashio
Sugar Snap Peas
2/3 cup
Sugar Snap Peas
Port Wine
2 Tbsp
Port Wine
Ahi Tuna Steak
2
Ahi Tuna Steak
Butter
1/4 cup
Wasabi Powder
1 tsp
Wasabi Powder
Mayonnaise
2 Tbsp
Mayonnaise
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Togarashi Chili
1 Tbsp
Togarashi Chili
Olive Oil
1 tsp
Olive Oil
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
1046
Fat
73.4 g
Protein
71.5 g
Carbs
29.7 g
Add to plan
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Togarashi Seared Ahi Tuna with Hoisin Vegetables
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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).
step 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).
step 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.
step 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.
step 7
Remove and discard tips of the Sugar Snap Peas (2/3 cup) and set aside. Trim stems from Cremini Mushroom (1 cup) by slicing flush against the bottom of the cap. Quarter mushroom caps and set aside with trimmed stems.
step 7 Remove and discard tips of the Sugar Snap Peas (2/3 cup) and set aside. Trim stems from Cremini Mushroom (1 cup) by slicing flush against the bottom of the cap. Quarter mushroom caps and set aside with trimmed stems.
step 8
Thinly slice green part of Scallion (1 bunch) on the bias, and set aside for garnish.
step 8 Thinly slice green part of Scallion (1 bunch) on the bias, and set aside for garnish.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 15
Serve and enjoy!
step 15 Serve and enjoy!
Tags
Shellfish-Free
Seafood
Summer
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