Herb Crusted Seared Tuna With Wasabi Mayonnaise Ginger Confit On Endive Recipes

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

Steps:

• Place first seven ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Steps:

• In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.

Steps:

• In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
• Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
• While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.