AHI TUNA CASHEW-CRUSTED WITH MORE
Cashew-Crusted Ahi Tuna With Mint-Basil Avocado Oil
- For the Tuna:
- For the mint-basil oil (must prepare 3-4 hours ahead, up to 7 days)
- 1 1/2 cups packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- 1 cup avocado oil
- 4 sushi-grade ahi tuna steaks (1 inch thick, about 6 oz each)
- Salt and freshly ground black pepper
- 4 Tbsp sesame oil
- 3/4 cup finely chopped cashews
- 2 Tbsp canola oil
Blanch basil and mint in a small pot of boiling water for 10 seconds. Remove herbs from pot and place in a large bowl of ice water. Drain once cooled, and then pat dry with paper towels. Tranfer basi and mint to a blender. Add avocado oil, puree until smooth. Transfer to a small bowl. Season with salt and pepper. Cover and chill for 2-3 hours. Once chilled, strain oil through a fine mesh strainer. (Do not press or squeeqe the oil through the strainer, because it could make the oil cloudy.) Store the strained oil up to 7 days in the refrigerator. Let stand at room temperature for 30 minutes before using. Makes 1 cup.
Season tuna with salt and pepper and coat with sesame oil. Dredge the tuna in the cashews, coating the tuna evenly.
In a nonstick pan over medium-high heat. Heat the canola oil until hot. Arrange the tuna in the pan without overcrowding it and cook for 15 seconds per side, making sure to sear edges as well. The sear should only penetrate 1/8-inch or less into the tuna steaks. Transfer the tuna to a cutting board and cut into ¼ inch thick slices. Drizzle with about 3 Tbsp of the mint-basil avocado oil. Serve immediately.