Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Pan Seared Ahi with Avocado & Wasabi

If you're a sushi fan, this recipe is for you. Be sure to buy the best grade tuna you can find, and use your sharpest knife to slice it. The tenderness of the tuna is lovely against the backdrop of creamy avocado, juicy cherry tomato and wasabi-spiked sauce. Chill the sake and go for it!

Ingredients: Print Ingredients

1 8-oz. fillet of sushi-grade Ahi tuna
1 large ripe avocado, chopped into small cubes
1 pint cherry tomatoes, chopped in half
2 tblsp soy sauce
1 tblsp. olive oil
1 tblsp. sesame oil
1 tsp. freshly grated ginger
1 tsp. wasabi paste or pinch of wasabi powder
Toasted sesame seeds


Place the avocado and cherry tomato halves in a small bowl. In another bowl, whisk together the soy sauce, olive oil, wasabi and ginger until smooth. Pour over the avocado and tomatoes, reserving one tblsp. Toss.

In a non-stick skillet on high heat, quickly sear the tuna fillet for 2-3 minutes on each side. Remove from heat.

How To Serve:

Slice the fillet crosswise into 1/8" thick slices and arrange in a circle on a plate. Spoon the avocado and tomato salad in a mound in the middle of the tuna. Drizzle the remaining soy-wasabi sauce over the tuna. Sprinkle sesame seeds over the tuna.

Fried wonton wrappers make a fun and crunchy compliment to this dish.

Click here for a printable version of the recipe.

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