Best 6 Tesque Seared Ahi Tuna Tataki Tostaditas Recipes

TUNA TATAKI

Steps:

• Gather all the ingredients.
• Grate ginger and slice green onion thinly.
• Combine the tataki sauce ingredients in a small bowl.
• Heat the oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side.
• When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼ inch (6 mm) pieces. Pour the sauce and serve.

AHI TUNA CADIZ

Steps:

• In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly. Cut the tuna into 2-inch thick slices. Press only 1 side of each tuna fillet into the bread crumb mix. In a saute pan over medium heat, add 1 tablespoon of oil. Sear the breaded side of the fillet. Turn over and sear the other side for 2 minutes (keeping it rare) and reserve. To the pan, add the remaining olive oil and saute the garlic until fragrant. Pour in the vinegar and white wine, and reduce the liquid by half. Whisk in the butter and remove the pan from the heat. Season with salt and pepper.
• To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna.
• In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt. Bring to a boil, then reduce to a simmer. When the potatoes are tender, strain and allow to cool. Cut the cooled potatoes in half. Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down. Cook until golden on 1 side, then turn over and cook the other side. Drain onto paper towels, season with salt and pepper, and reserve.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

SEARED AHI TUNA TACO WITH ASIAN SLAW AND PLUM SAUCE

Steps:

• For the taco shells:
• Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt.
• For the Asian slaw:
• Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour.
• For the plum sauce:
• Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly.
• For the Tuna:
• Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.
• For Taco Assembly:
• Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy!

SESAME-CRUSTED TUNA TATAKI

Steps:

• For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
• For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
• For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
• Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
• Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

TUNA TATAKI WITH PONZU

Steps:

• White Ponzu Sauce, part 1: Into a jar, add bonito flakes and 3 orange slices. Lay kombu on a flat surface and use a damp towel to wipe off the crystallized white salt on both sides. Cut the kombu into smaller pieces, then score in a cross-hatch pattern. Set aside.
• White Ponzu Sauce, part 2: In a small saucepan, add sake and mirin; bring to a boil over high heat. Then add unseasoned ponzu, white soy sauce, and rice vinegar. Return to a simmer; add kombu pieces and turn off heat. Stir to soften kombu; then pour contents of saucepan into the jar with oranges and bonito. Stir to combine, then set aside to cool, 1 hour. Makes about 1 cup White Ponzu Sauce. (Flavor improves after 2-3 days; store in the refrigerator for up to 2 weeks.)
• Tuna Tataki, part 1: Square off the sides of the fillets for a "restaurant-quality" look. (This is optional. Save tuna scraps for another use, such as tartare or a snack over rice.) Cut each fillet in half to create four blocks of tuna. Place on a wire rack fitted into a sheet pan lined with parchment paper.
• Tuna Tataki, part 2: Preheat a dry skillet over high heat. Drizzle oil over the tuna, about 1½ tablespoons per block. Season each with a pinch of salt, then rub the salt and oil into the tuna, flipping to coat evenly on all sides. Finish with a liberal sprinkling freshly ground pepper on top and bottom. When the pan is smoking hot, add 2 teaspoons of oil. Sear tuna, one piece at a time, for 3 seconds on each side. Chill seared tuna in the refrigerator. (Note: Tuna Tataki can be made a day in advance. Wrap in plastic and refrigerate overnight.)
• Fire-Roasted Peppers, part 1: Turn one or two burners on a gas stove to high heat and lay the peppers directly over the flame. (Alternatively, char peppers on a grill, under a broiler, or with a kitchen torch.) Use tongs to turn peppers until they are charred on all sides. Place peppers in a bowl, cover the bowl tightly with plastic wrap, and let rest for 15 minutes. (The steam trapped in the bowl will continue cooking the peppers and loosen the skin for easy peeling.)
• Fire-Roasted Peppers, part 2: Remove plastic wrap and place peppers on a work surface. Cut off the top and bottom, then slice open vertically and remove seeds. Lightly scrape your knife across the charred skin to remove; then use a damp paper towel to wipe off any remaining char and seeds. Optional: To remove additional char, dip briefly in water, then pat dry with paper towels. (Note: Peppers can be roasted 1 day ahead. Store in an airtight container in the refrigerator for up to 5 days.)
• Julienne the peppers. Remove and set aside the shallot core (discard or reserve for another use); julienne the shallot. Peel, thinly slice, and julienne the garlic. Cut away ginger peel, slice, and julienne.
• In a skillet over medium-high heat, add sesame oil and spread to cover the pan. Add ginger and stir to coat, then stir in garlic. Cook ginger and garlic until lightly brown and soft, 1 minute. Add shallots, stir, and sweat, 1 minute. Add slightly less than 1 tablespoon fish sauce and stir to incorporate. Let mixture cook until lightly caramelized and sticky, 1-2 minutes. Turn off heat, add peppers and stir, just to warm through and absorb the flavors. Stir in remaining fish sauce, taste, and adjust seasoning if necessary. Transfer to a plate and chill in the refrigerator, 15 minutes.
• Assembly: Strain White Ponzu Sauce into another jar, pressing down on solids to extract all of the liquid. Set aside. Thinly slice scallion on a bias, then the serrano pepper, including seeds. Set aside. In an individual serving bowl, add several tablespoons peppers. Cut 5-6 thin slices (a "nigiri slice") of tuna at an angle, against the grain. (Reserve the corner piece for the chef!) Roll tuna slices like a cigar and place over the peppers in a decorative pile. Garnish with a few scallion and serrano slices. Add 2 tablespoons White Ponzu Sauce over and around the tuna. Assemble remaining plates and serve immediately.