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Seared Ahi Tuna with Soy Ginger Dipping Sauce- Credit Scott Leysath and Hunt, Fish, Cook

Super fresh, just-caught yellowfin/ahi tuna. It does get better than that, but it may not be legal in your state. When it is good and fresh, I rarely cook it at all. If you do cook it thoroughly, it will taste like the stuff in the can. 

4 servings 

4 pieces tuna loin, cut into pieces – two inches in diameter by 5 inches long 
3 tablespoons Dijon mustard 
1 tablespoon sesame oil 
2 tablespoons low-salt soy sauce 
1/2 cup sesame seeds (buy in the Asian or Hispanic part of your market – much cheaper!) 
2 tablespoons vegetable or olive oil 

Sauce 
1/4 cup low-salt soy sauce 
1 tablespoon pickled ginger, minced (or substitute 1 teaspoon minced fresh ginger) 
3 tablespoons seasoned rice vinegar 
2 garlic cloves, minced 
1 tablespoon (or more) prepared wasabi paste 
2 tablespoons freshly squeezed lime juice 
1/2 teaspoon brown sugar 
2 green onions, chopped 
1 teaspoon cornstarch mixed with equal part cold water 

To prepare sauce, combine all ingredients in a sauce pan and bring to a boil over medium heat. Simmer for 4 to 5 minutes to thicken. 

Instructions  To prepare fish, combine Dijon mustard with next two ingredients. Coat fish with mixture. Spread sesame seeds on a plate and roll coated fish in seeds. Heat oil in a large skillet over medium-high heat. Add fish and lightly brown each side. Do not cook fish more than a few minutes. When properly cooked, only the outside 1/8 inch is cooked. Most of the center is still raw (call it “rare” if it makes you feel better). 

To serve, spoon sauce onto plates. Carefully slice tuna into medallions and arrange over sauce.
Keeping it Weird in the ATX
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Comments

  • OK, it doesn't suck

    Steve 

    Caledon, ON

     

  • Not into seared tuna myself, which in no way diminishes the beauty of this cook.

    The spouse was just saying we had not done sashimi or nagiri in a while.

    Too funny, the comment about thoroughly cooked tuna.  It does taste just like the canned stuff.

    I applaud and adventurous cook.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Doc,

    Just my opinion but he could have made some Japanese characters with the sauces. He is no VI for sure

    Steve 

    Caledon, ON

     

  • Doc,

    Just my opinion but he could have made some Japanese characters with the sauces. He is no VI for sure


    Characters like this? Photobucket Pictures, Images and Photos
    Keeping it Weird in the ATX
  • Doc,

    Just my opinion but he could have made some Japanese characters with the sauces. He is no VI for sure

    Who is VI as far as these are concerned.  I think this was a nice cook and I would have been proud to have been posting it.  Think of it as fusion, Japanese cooking presented with a little Texas in it.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,416
    edited November 2012

    Doc,

    Just my opinion but he could have made some Japanese characters with the sauces. He is no VI for sure

    Who is VI as far as these are concerned.  I think this was a nice cook and I would have been proud to have been posting it.  Think of it as fusion, Japanese cooking presented with a little Texas in it.

    and my wife did the plating and she was pretty proud of it. I guess people are just more sophisticated in Canada. geez. I'm outa here.
    Keeping it Weird in the ATX
  • ZickZick Posts: 173
    Very inspiring.
    When was the last time you did something for the first time? - Zick Boulder, CO
  • Yea dude, I'm going to thaw out a loin or two.
    Be careful, man! I've got a beverage here.
  • Wow. I just had my first seared Ahi a few months ago (in Hawaii), and was in awe. But I never thought about doing on the egg. I bookmarked this one.

    Thanks
    LBGE
  • nolaeggheadnolaegghead Posts: 19,826
    Looks good - just picked up some pretty ahi on Friday.  Now I have a plan.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Nice looking cook.  Need to get me some fresh Ahi.
    Simi Valley, California
  • travisstricktravisstrick Posts: 4,895
    edited November 2012
    Hey man, where did Cletus go? Ahi was doing shooters with cen tex and then went to the eggfest in salado. I wouldn't expect them till Tuesday.
    Be careful, man! I've got a beverage here.
  • McStewMcStew Posts: 882
    Thanks Centex you inspired this for todays lunch thanks for the recipe I added a twist to it by setting it on a piece of watermelon
    Marina Del Rey CA 
  • McStew said:

    Thanks Centex you inspired this for todays lunch thanks for the recipe I added a twist to it by setting it on a piece of watermelon

    Nice!!!!! Great cook
    Keeping it Weird in the ATX
  • Oldie but a goodie. This one scores every time.

    imageimage
    Keeping it Weird in the ATX
  • show off
    Be careful, man! I've got a beverage here.
  • show off
    For those who haven't tried it, it's easier than it looks. If you have access to sashimi grade fish, this one is easy and awesome. looks fancy but i made this in 15 minutes.


    Keeping it Weird in the ATX
  • I want some!  
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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  • SGHSGH Posts: 21,345
    Looks excellent brother Tex. I like how you kept the tuna just this side of rare. Most folks ruin it by over cooking. Yours is spot on for my taste. Do you ever make smoked tuna dip? I have been playing with a recipe that brother Strick shared a while back. It's phenomenal if you have fresh yellow fin. Again excellent cook.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGH said:
    Looks excellent brother Tex. I like how you kept the tuna just this side of rare. Most folks ruin it by over cooking. Yours is spot on for my taste. Do you ever make smoked tuna dip? I have been playing with a recipe that brother Strick shared a while back. It's phenomenal if you have fresh yellow fin. Again excellent cook.
    I'm weird with fish. Outside of a few grilled fish I like (Hallibut, Sea bass and 1 or 2 others), I only eat raw are very rare. I will eat anything raw but I don't like the taste of cooked fish at all. I know it's werid. Don't judge me.


    Keeping it Weird in the ATX
  • SGHSGH Posts: 21,345
    I agree. Almost raw fish for me as well. Even catfish.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • DMWDMW Posts: 9,362
    Did this tonight with ahi steaks. Made the sauce as well, took the pic before sauced. I really like that sauce. Thanks for posting.






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    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • NPHuskerFLNPHuskerFL Posts: 14,513
    @DMW ;Bea-u-ti-ful! :clap: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • pescadorzihpescadorzih Posts: 717
    @DMW, killer looking grub there! I would be all over that. I just love ahi.
    Where did you pick it up at?
    SE PA
    XL, Mini max
  • DMWDMW Posts: 9,362
    @pescadorzih - My wife got it at the Lancaster Costco yesterday. She called me and asked if I wanted that or farm raised salmon. I can't believe she had to ask.

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • bgebrentbgebrent Posts: 6,573
    Hell yes brother!!  One of my favorites and you killed it.
  • Sign me up! 
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
  • WanasmokeWanasmoke Posts: 163
    Just seared some ahi the other night. This looks great!!  I can never find black sesame seeds anywhere
    LBGE in Elm Grove, WI
  • LegumeLegume Posts: 4,933
    Looks damn good.
    Austin, TX
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