Sunday, August 05, 2007

Ahi Tuna Appetizer

Katie-this one is for you. Mr. Jim just loves the ahi tuna appetizer at Cha Cha's so I invented this.

4-6 appetizer servings or 3 main course servings

1 tuna steak, 2-3 inches thick & about 1 pound
black or white sesame seeds (I use the black)
soy sauce

Slaw:
1/4-1/2 cabbage, sliced thinly or 1/2 bag of cole slaw mix (I like the thinly shredded)
4 green onions, sliced thinly
1 tsp grated fresh ginger (optional)
1/4 Cup soy sauce
1-2 Tbl rice wine vinegar
1 tsp sesame oil (optional)
1 tsp sugar
Salt & pepper to taste

Dipping sauce:
1/2 Cup Soy sauce
1 Tbl rice wine vinegar
1/2 tsp or so sugar
1/4 tsp of sesame oil (optional)

Garnish:
Pickled ginger
wasabi paste (look for the stuff in a tube)

1-2 hours ahead:

Cut the tuna steak in 3 or 4 pieces so that you have quadrangles that are roughly 2 inches x 2 inches x however wide the tuna steak is. Flavor with some soy sauce and roll each one in sesame seeds. Heat a heavy iron skill over high heat until very hot. Sear one piece of tuna at a time about 30 - 60 seconds per side. On the end you can see how done it's getting. We like ours very rare. Remove immediately and let cool about 10 minutes. Wrap the tuna pieces tightly in
saran wrap and refrigerate until cold. This helps the texture of the tuna and makes it easier to slice. Remove from the fridge and slice thinly through the saran wrap. Remove saran wrap and arrange on the plates.

Slaw:
Slice cabbage and green onions thinly. Toss with remaining ingredients. Cover and allow to sit at room temperature for an hour or so. Stir, taste, and correct seasonings.

Dipping sauce: mix all together, taste and correct seasonings.

To serve: Put some slaw in the middle of the plate. Arrange the tuna slices on 1 side in a semi-circle. Put a little pile of pickled ginger and a squirt of wasabi on the other side. To serve this as a main course, I'd add rice.

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