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

The Cen-Tex Smoker

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.

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Little Steven

OK, it doesn't suck

Doc_Eggerton

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.

Little Steven

Doc,

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

The Cen-Tex Smoker

Little Steven said:

Doc,

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

Characters like this?

Doc_Eggerton

Little Steven said:

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.

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Doc_Eggerton said:

Little Steven said:

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.

Zick

Very inspiring.

travisstrick

Yea dude, I'm going to thaw out a loin or two.

DocWonmug

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

nolaegghead

Looks good - just picked up some pretty ahi on Friday.  Now I have a plan.

SoCal_Griller

Nice looking cook.  Need to get me some fresh Ahi.

travisstrick

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.

McStew

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

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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

The Cen-Tex Smoker

Oldie but a goodie. This one scores every time.

travisstrick

show off

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travisstrick said:

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.

tarheelmatt

I want some!  

SGH

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.

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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.

SGH

I agree. Almost raw fish for me as well. Even catfish.

DMW

Did this tonight with ahi steaks. Made the sauce as well, took the pic before sauced. I really like that sauce. Thanks for posting.

NPHuskerFL

@DMWBea-u-ti-ful!  

pescadorzih

@DMW, killer looking grub there! I would be all over that. I just love ahi.
Where did you pick it up at?

DMW

@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.

bgebrent

Hell yes brother!!  One of my favorites and you killed it.

Eggingaround

Sign me up! 

Wanasmoke

Just seared some ahi the other night. This looks great!!  I can never find black sesame seeds anywhere

Legume

Looks damn good.