Ahi Made Easy! "Wasahi" Tuna Steaks w/ Ponzu Salad

The flavors of the sushi bar can be had at home without the delivery guy or knife-throwing.  Ahi tuna can be an expensive grade of meat, but since this meat is so hearty and filling, you won't need a mountain of it to be satisfied.  Remember to find sushi grade Ahi tuna for this recipe, as we will only be searing the outside, and leaving the inside rare.  Nowadays you can find sushi grade fish at your local supermarket.  I would still recommend you visit a reputable fish market in your area for the best quality.  This fish can be a bit intimidating to most home cooks, but trust me, you'll be surprised at how easy it is, and you'll also impress your friends and family for your Morimoto-like skills in the kitchen!  This recipe was an inspiration from a dear friend of mine in Austin, photography mentor, and his modified dietary lifestyle, Chris Combs.  Fresh, hearty fish marinated in the bright umami flavors of soy wasabi and ginger, served atop a simply dressed salad with Ponzo vinaigrette.  Healthy doesn't have to be drab, especially when you make this one:

Wasahi Tuna w/ Ponzo Salad:

-  1/3 cup soy sauce
-  1 teaspoon grated ginger root
-  1 and 1/2 teaspoons wasabi paste
-  1 lb. Ahi tuna steaks

-  about 3 cups fresh Spring Mix Salad
-  2 tablespoons Ponzu Sauce
-  3 tablespoons extra virgin olive oil
-  pinch of fresh ground black pepper

Whisk together your marinade ingredients until well-combined.  Marinate your ahi tuna steaks in a large Ziploc freezer bag for about 1 hour in the refrigerator, flipping the bag over after 30 minutes to ensure even coverage.  You might want to place your bag in a pan to prevent unexpected bag leaks from creating a huge mess in your fridge.  Prepare your salad dressing.  My favorite method is to place the dressing ingredients in a small jar, seal and shake.  Place jar in the refrigerator until you're ready to dress your salad (try to do this at the last step, so your crunchy leaves don't wilt from the acid).  Preheat a non-stick pan (cast iron preferred) to medium high heat, or about a 6 or 7 on a scale of 10.  Sear your tuna steaks for about a minute and a half on each side, to keep the inside rare.  Slice your tuna steaks into thin strips on the bias (against the grain), and serve atop your dressed salad.

What?  That's it??  

It sure is!  Now go enjoy your amazingly flavorful and healthy creation!

1 comment:

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