Seared Ahi Tuna
David LaForce is a home cook who lives in the Chicago area. As the father of three boys, David combines his culinary knowledge and skills with new techniques to get them to eat.
Seared Ahi Tuna with Mango & Sesame-Ginger Sauce is a tasty dish with a balance of color, texture and flavor.
Raw tuna is that special ingredient in our family. It’s firm and has virtually no”fishy” taste to me. It reminds me of a perfectly cooked steak. Never mind that it’s rich in omega-3 fatty acids which make it extremely healthy. We love the flavors of Asian cuisine so adding sesame seeds not only protects the tuna during the sear it also adds a nuttiness to the dish. Pair that with the sauce and you create layers of flavor. And to balance out all the richness and saltiness, I like to add a bit of sweetness. In this case it is the mango and red pepper which also provide a beautiful color contrast.
Ingredients
For the Sesame-Ginger Sauce:
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) rice wine vinegar
- 15 ml (1 tablespoon) sesame oil
- 15 ml (1 tablespoon) honey
- 2 garlic cloves, grated
- 2.5 cm (1 inch) knob of ginger, grated
For the Seared Ahi Tuna:
- 227 grams (8 ounces wt) sushi-grade Ahi tuna, uniform in shape
- 60 ml (¼ cup) white sesame seeds, toasted
- 60 ml (¼ cup) black sesame seeds, toasted
- Soy sauce, as needed
- 10 ml (2 tablespoons) canola oil
Preparation
- For the sesame-ginger sauce: Mix all ingredients together in a small bowl. Set aside at room temperature.
2. For the seared ahi tuna: Mix the sesame seeds together in a small bowl. Pat the tuna dry and coat all sides with soy sauce. This will help the sesame seed mixture adhere to the tuna. Spread out sesame mixture on a plate and generously coat all sides of the tuna with the sesame mix, pressing down into the flesh.
3. Heat a sauté pan over medium-high heat until hot. Add oil and let it get hot. Carefully lay down the tuna and cook for 30 seconds. Flip and sear other side for 30 seconds. Sear the long edges using tongs to hold the tuna upright.
4. Transfer to a cutting board. Using a very sharp knife, slice tuna in 1.3 cm (½ inch) pieces. Place 6 to 8 slices along one third side of a serving dish, barely overlapping each piece. Along the outer-side of the tuna, lay a combination of diced mango and minced red pepper along with some micro-greens. Spoon the sesame-ginger sauce on the opposite side.
David LaForce
David LaForce is a home cook who lives in the Chicago area. David enjoys taking unique ingredients and combining them in new ways. As the father of three boys, he combines his culinary knowledge and skills with new techniques to get them to eat. David once cooked 35-minute brownies in 20 minutes. To let off steam, he participates in full contact origami, and critics swoon over his original line of corduroy evening wear.
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