Fried Garlic, Fried Onion, & Toasted Sesame Encrusted Ahi Tuna Salad

Ingredients:

Ahi Tuna:

1lb sashimi grade tuna; (thawed, but refrigerated until crusting and cooking.)

3 tbsp. sesame seeds; toasted

2 tbsp. fried onions, ground

1 tbsp. fried garlic, ground

1/2 tsp. white pepper

1/4 tsp. salt

1 tsp. sesame oil

2 tbsp. EVOO

1.5 tbsp. unsalted butter

Sauce:

4 tbsp. Kikkoman orange sauce

2 tsp. dark soy

2 tsp. oyster sauce

Salad:

1 fresh avocado; sliced

1 English cucumber; peeled and sliced

1 package Asian greens mix

1/2 sweet onion; diced

4-6 slices pickled ginger; chiffonade (more or less to taste)

Directions:

Toast sesame seeds on medium in small pan until they're golden and giving off aroma. Set aside

Grind fried garlic and fried onion with mortar and pestle. Mix in other spices. Keep sesame seeds separate as their natural oils will cause rub to clump.

Pat tuna dry with paper towels. Rub all sides of fish with sesame oil. Sprinkle sesame seeds, garlic and onion powder, and spices atop meat and spread evenly. Press rub into meat.

Heat EVOO to medium; add butter and wait until white foam of butter forms. Add fish. Cook 2min. Flip and cook 2min. more; flip to sides with tongs and cook 2min. each side (rare). Put in oven @375 3-5min to finish if preferred to be cooked through. Note: if fish is sticking add more butter 1/2 tbsp. at a time.

Composing Salad: [makes 2-3 salads]

Place atop Asian greens some English cucumber slices (1/3 to 1/2 cucumber per salad) in two lines down plate. Place tuna and avocado atop cucumber slices. Separate slices of tuna with fresh avocado slices (1/3 to 1/2lb tuna per salad). Sprinkle meat and salad with minced sweet onion (1/4 cup per salad). Place 1/3 to 1/2 of chiffonade pickled ginger atop meat and salad. Drizzle sauce atop to taste. Add fresh black pepper to taste.

ENJOY!

Pinterest

Imgur

bon appetit