Print Friendly Recipe
- Fresh Ahi Tuna Appetizer
- David Reed
Serves/Makes:4 or more
- 12 oz (336 grm). very fresh sashimi grade ahi tuna steak (2" thick)
- 3 oz (84 grm). garlic juice
- 2 tbsp (30 ml). wasabi powder (Japanese Horseradish)
- 1 tsp (5 ml). rice wine vinegar
- 2 tbsp (30 ml). whole black pepper corns
- 1/2 tsp (2 ml). kosher salt, approximate
- 2 tbsp (30 ml). dark sesame oil, more if desired
- 2 tbsp (30 ml). peanut oil, for searing
- 1 each high quality beer, ice cold
- Cut ahi into 2" strips WITH the grain of the steak.
- Place in zip-seal bag with garlic juice.
- In a small bowl, mix wasabi powder with rice wine vinegar and enough cold water to form a thick slurry.
- Add sesame oil and whisk. If the emulsion breaks, add a little water and wisk some more.
- Pour beer into frosted glass and consume happily. When beer is gone ahi will be ready.
- Crush pepper corns in spice grinder or under a heavy pot. Coarse is the key!
- Remove ahi from garlic juice and pat dry.
- Coat ahi with peanut oil.
- Liberally coat with black pepper. (More liberal than you think!)
- Season with salt.
- Get a well-seasoned black iron pan SMOKING HOT -- DO NOT USE NON-STICK!
- Sear Ahi on all sides for approximately 20-30 seconds per side -- NO MORE THAN THIS! The inside should be Rare and Ruby Red -- Hence the name.
- Slice approximately 1/8 - 1/4 inch thich and drizzle with sesame wasabi.
- Eat like sashimi, with soy sace for dipping.
- If you cannot get very,very fresh fish do not make this. It will suck!
If you can't find garlic juice, finely mince 4-5 cloves of garlic and cover with 1/4 cup boiling water. Let cool. Voila -- Garlic Juice.
Do not use a non-stick pan for this recipe. You must get the pan to the smoking hot stage. Non-stick pans may give off noxious gasses when they get this hot.
This recipe can be used with albacore as well.
This recipe will gain you many friends and influence how much they love you.
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