Seared Ahi Tuna - A Hop's Restaurant Favorite PRINT
- YIELD: 2 servings
Delicate, melt in your mouth flavor. This tuna is delectable, and one of our favorite resaurant re-creations.
|2||8ounce ahi tuna steaks|
|non stick cooking spray, preferred Pam with Canola|
|blackening spice to coat|
|szechuan sauce for topping|
|Asian Cole Slaw|
|bagged cole slaw mix|
|sesame ginger dressing, preferred Paul Newman's|
|Wasabi Cream Sauce|
|1||tablespoon wasabi powder|
|¼||cup sour cream|
|Soy Dipping Sauce|
|½||cup soy sauce|
|1½||teaspoons sesame oil|
|2||tablespoons rice wine vinegar|
|2||teaspoons hot chili sauce, preferred Sriracha|
|wasabi cream sauce|
|soy dipping sauce|
Lightly coat tuna with a non stick cooking spray. Sprinkle (dust) blackening spice over both sides of tuna. Heat an iron skillet (preferred) or a grill pan over high heat. When smoking hot, sear tuna on first side until you can see the bottom starting to turn white. Flip and repeat on the other side, cooking approximately 2 minutes per side, depending on the thickness of steaks. Remove from skillet to cutting board and drizzle with szechuan sauce. Slice into thin strips.
In a large bowl, mix bagged cole slaw mix with a drizzle of sesame ginger dressing. Toss to coat.
Wasabi Cream Sauce
Stir wasabi powder and water together. Let sit for a minute for powder to absorb water and turn to a paste. In a small bowl stir sour cream, mayonnaise and wasabi paste together to combine.
Soy Dipping Sauce
In a small bowl combine all ingredients together.
Serve with sliced pickled ginger, wasabi cream sauce and soy dipping sauce.
Note: Cole slaw, wasabi cream sauce and soy dipping sauce should all be made before starting the tuna. Keep cole slaw and wasabi cream sauce in refridgerator. Soy dipping sauce can sit at room temperature.