When I see ahi tuna on a menu, I almost always order it. For years, I had pondered the idea of attempting to prepare it at home. Let me say, “If I can, YOU can.”
This was a delicious meal — and a healthy one as well. Remove the tuna about 15 minutes before cooking. This will eliminate the refrigerator chill and will help to get the quick sear that you want.
When you slice into this beautiful fish, you want to see that deep rosy color.
Seared Ahi Tuna
— 4 (5 oz.) ahi tuna filets
— 1 tablespoon sesame oil
— 1 tablespoon black sesame seeds
— 1 tablespoon white sesame seeds
— 1 teaspoon ground ginger
— 1 teaspoon salt
— 1 teaspoon freshly ground black pepper
Rinse tuna filets and pat dry with paper towels. Drizzle with sesame oil on all sides. Set aside.
In a shallow plate, mix together the remaining ingredients. Press tuna filets into the sesame seed mixture, one at a time, being careful to thoroughly coat each side.
Heat a medium skillet over high heat. Using tongs, sear each side of the tuna filet for a total of 1 1/2 minutes until well seared on all sides (including the edges). Remove from skillet and continue to sear each piece individually.
For the spicy sauce:
— 3 tablespoons hoisin sauce
— 1 1/2 tablespoons soy sauce
— 2 teaspoons chili paste
— 1 teaspoon sesame oil
In a small bowl, whisk together ingredients.
Plate the seared tuna over a crunchy salad. (I love the Dole Sesame Asian Salad Kit. Prepare the salad as directed.) Drizzle the spicy sauce over the tuna and serve immediately.
Rillettes are similar in texture to pâté and originally made with pork. The meat is cubed or chopped, salted heavily and simmered in fat until it is tender enough to be easily shredded. At that point, the mixture is cooled with enough fat to form a paste.
Rillettes also can be made with other meats, such as goose, duck, chicken, game birds, rabbits and sometimes fish such as anchovies, tuna or salmon.
Here’s my adaptation of Dorie Greenspan’s “Around My French Table” recipe.
— 2 (6 oz.) cans tuna, drained (packed in oil, not water)
— 2 to 3 tablespoons heavy cream
— 1 shallot, peeled and thinly sliced
— 1/2 teaspoon curry powder
— Salt and pepper to taste
— A squeeze of lime
Purée in a small food processor until smooth. Refrigerate until ready to serve. Spread on bread or toast and serve at room temperature.
If you’re having friends over and need a little something to whet your appetite for dinner, you’ll love these. For a tuna salad twist, add a finely chopped boiled egg.
— 1 baguette
— 2 (6-oz.) cans of white meat tuna packed in water, drained
— 1/4 cup capers, rinsed and drained
— 1 large shallot, minced
— 1/3 cup extra-virgin olive oil
— 3 tablespoons fresh lemon juice
— 2 tablespoons chopped fresh parsley leaves
— Sea salt and freshly ground black pepper to taste
— 1 to 2 teaspoons lemon zest
Preheat oven to 350 degrees. Slice baguette into 1/2-inch thick slices and place on a baking sheet. Bake until toasted and golden, about 5 to 10 minutes.
Combine all remaining ingredients in a mixing bowl and mix thoroughly. Top each toasted baguette slice with about 1 tablespoon of the tuna mixture.