Pan Seared Ahi with Avocado & Wasabi


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!


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

How to Serve:

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.

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.

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

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