I have always been a fan of seared rare ahi tuna steaks, alongside wasabi and soy sauce. My good friend Jessica (Jess) told me about an even better dipping sauce. Her husband is a boat captain, and I trust her opinion and believe that they probably know the best ways to eat fresh fish! So I tried it out last night, and needless to say, I'm posting it this morning before my first cup of coffee. It is so delicious I had to share immediately!!!
Ingredients:
4 fresh ahi tuna filets (at least 1" thick)
Olive oil (1/4 Cup and 2 Tbsp)
S & P
1/2 Cup black sesame seeds
1 Bunch fresh cilantro
Juice of 4 limes
1 Garlic clove
1 Tsp fresh grated and peeled ginger
1/4 Cup soy sauce
1 Tsp sugar
1 Jalepeno, seeded and cleaned
Method:
Tuna:
Drizzle with olive oil, S & P and coat each side with black sesame seeds. Heat skillet to high, set in tuna filets once the pan gets hot. Cook on each side about 3 - 4 mins, just until the edges are a whitish color, but the inside is still rare. Remove from stove. Slice all tuna steaks into thin slices, and chill in the refrigerator at least 30 mins.
Sauce:
Using a food processor, add cilantro (stems cut off), peeled ginger, peeled garlic clove, and seeded and cleaned jalepeno pepper. Chop. Combine in a bowl these ingredients along with lime juice, soy sauce, sugar, olive oil, and S & P.
Serve tuna cold with the dipping sauce.
No comments:
Post a Comment