Monday, April 4, 2011
Seared Ahi with wasabi guacamole
To kick things off with the first West Coast entry, we made seared ahi tuna steaks, coated with a ginger, sesame seed crust and served with asparagus and brown jasmine rice. Best of all, it was accompanied with a wasabi guacamole which had just enough spice to truly highlight the rare, juicy tuna. (Please note, this is not for the faint of heart that cannot handle RARE ahi tuna...which is how the chef in the sky intended.)
The wasabi guacamole - which would be awesome with some pita chips as well - is simple: one ripe avocado, one chopped tomato, two cloves of minced garlic, juice from half a lime (or three squirts if you're using the bottled variety), wasabi paste (this depends on your threshold for spice, so use at your own risk) and cilantro to taste.
The tuna is also remarkably easy and requires some toasted sesame seeds, black peppercorns and grated ginger. Rinse the steaks in water and then coat then with the mixture. Make sure to get the pan - here I recommend a frying pan - very hot and cover it liberally with some PAM or sprayed olive oil. Once the pan is sizzling, add the steaks and then sear then...meaning just a few minutes on each side in order to retain the pink inside. The outside will turn white/tan, but the inside should retain some color!