Sesame And Wasabi Crusted Tuna With Roasted Asparagus 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:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Steps:

• In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
• 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. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

Steps:

• In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
• Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
• When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
• Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
• To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

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:

• Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
• Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
• Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
• Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, sherry, and sesame oil. Set aside.
• Coat eachside of the tuna steaks with the sesame seeds.
• Heat 1 Tablespoons of peanut oil in a heavy skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Remove Tuna from skillet and add sauce. Reduce saude until thick. Pour sauce over tuna or serve on the side.

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.

Steps:

• whisk water with wasabi powder to form a smooth paste. Whisk in soy sauce and 2 Tablespoons peanut oil, sherry, sesame oil and ginger. Reduce sauce over medium high heat until thick. Set aside Coat ahi steaks with mixed sesame seeds. Heatover high heat a heavy skillet with 1 TB peanut oil. Add tuna steaks and sear until done to liking, 2 minutes per side for rare, 3 minutes for medium. Remove from pan, add reserved sauce. Add lemoncello and green onion, heat to serving temp and serve over tuna or on the side.

Steps:

• Cook asparagus to your taste and drain, reserving liquid.
• Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
• In saucepan melt butter, stir in four,and cook 2 minutes.
• Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
• Add to flour mixture, stirring constantly.
• Add fresh lemon juice, salt and hot pepper sauce.
• Simmer, stirring, until thickened and bubbly.
• Stir in sour cream and pour over asparagus and tuna.

Steps:

• Preheat oven to 400 degrees.
• Place aspargus in single layer and raost for about 20 minutes in a greased (Pam) baking pan.
• Put soy sauce in sauce pan with the sugar on low heat. Stir frequently until reduced and thick. Set aside.
• Heat coconut oil in frying pan over medium - medium high heat.
• Crush wasabi peas and mix them with sesame seeds on plate.
• Coat tuna in the mix.
• Place tuna in oil for approximately 2 minutes on each side (rare to medium rare).
• Slice tuna in medallions, spread on plate with asparagus. Drizzle soy reduction over the plate.