Ahi Tuna Tartar With Sesame Asparagus Vinaigrette Recipes

Steps:

• Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
• For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
• In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
• Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
• Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
• Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

Steps:

• Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
• In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.

Steps:

• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

Steps:

• Tuna:
• Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
• Potatoes:
• Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt.
• Assembly:
• Make a small free-form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, Chive Oil, and a pile of chips.
• Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.

Steps:

• In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
• Serve with lemon wedges and Faro Salad
• In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.)
• In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste.

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.