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Ahi Tuna favorite recipes...

Discussion in 'Drink, Smoke, and Fine Dining' started by larz1, Jun 22, 2010.

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  1. larz1

    larz1 Karting

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    #1 larz1, Jun 22, 2010
    OK, I'm mainly a beefeater and looking at the Steak thread made me drool a bit. Then I got to perusing the Restaurant thread and it got worse..., because it made me think about my weakness for a killer Ahi Tuna Steak. Best one I ever had (Blackened Pepper Crusted) was at "The Mantle" in OKC Bricktown.

    So, any of you gourmet types care to share a favorite recipe or two???
     
  2. David_S

    David_S F1 World Champ
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    #2 David_S, Jun 22, 2010
    I like a 2" x 2" x 6" piece rolled in coarse ground black pepper (Ponape if you've got it, Malabar if you must), and quickly seared on 4 sides in a red hot cast iron skillet.

    I prefer the evidence of cooking to only penetrate the tuna by perhaps 1/8", leaving the rest of the meat a nice dark red :)
     
  3. CAS

    CAS F1 Rookie

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    #3 CAS, Jun 22, 2010
    Last edited by a moderator: Sep 7, 2017
    Ahi tuna fillet, dried and rolled with sesame seeds, pepper, minced ginger and seared in peanut oil. Squeeze half of lime into hot pan to deglaze, pour over fish.

    Sauce: dress greens very, very lightly with an olive oil/shallot/soy sauce, (minced shallot, 2 tbls olive oil, tspn of soy sauce, and a squeeze of lime juice).

    Plate greens, then tuna, then pour a bit of the shallot/soy/OO sauce over the fish.

    If I had a cast-iron surface I would have used it to sear the tuna.
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  4. larz1

    larz1 Karting

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    #4 larz1, Jun 22, 2010
    You two know how to get the ball rolling well. :)

    You just described the one that hooked me pretty much to a tee.
    They served up a pair of them just that size and I was in heaven.
     
  5. David_S

    David_S F1 World Champ
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    #5 David_S, Jun 22, 2010
    Yeah, that looks just FINE to me. My 1/8" sear criteria was on the heavy side - your picture looks ideal! Nothing to overpower the subtle taste of the fish, but rather a few flavors to gently boost the experience.
     
  6. larz1

    larz1 Karting

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    #6 larz1, Jun 22, 2010
    I'm wondering what a little sun dried tomato might do with the shallots and soy...
    Little taste experiments are beginning to run laps around my brain now.
     
  7. robert_c

    robert_c F1 Rookie

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    #7 robert_c, Jun 23, 2010
    Seared Ahi is good plain. I like Tataki the best. Try this sauce on yours.

    Ginger-Soy-Lime Vinaigrette

    1 small shallot, minced
    1/2 teaspoon finely grated fresh ginger
    freshly ground black pepper
    1/3 cup soy sauce
    1/3 cup lime juice
    1/3 cup olive oil

    Whisk it, whisk it good.
     
  8. any_1

    any_1 Formula 3

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    #8 any_1, Nov 9, 2010
    Last edited: Nov 9, 2010
    4 people

    400-600gr (ca 15-20oz) of sushi grade tuna
    slice it very thin and place it on the plates

    mix in a pan with thick bottom

    1/2 dl soy sauce
    2 teaspoon sesame seed oil
    2 tablespoon Rice vinegar
    2 tablespoon brown sugar
    1 tablespoon chilisauce
    1 red chili - de seeded and finely chopped (not a very hot one)
    1 lemongrass - clean and peel

    let simmer for 10 min

    roast a tablespoon of sesame seeds

    filter away the chili and the lemongrass

    return to the pan and add the roasted sesame seeds. let simmer for a minute or so
    pour over the tuna and serve immediately

    dring a cold beer like Kirin, Singha or Tiger

    wine wise, a sommelier suggested a dry geurztraminer from Alsace. Tried one called Reserve Hênny that was really nice, or Ch d'Isenbourg
     

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