Ahi Tuna Prep
So...my husband is in Seattle on business and in his (rare) nice mood he is having a smorgasbord of seafood sent back to TX - my favorite being the Ahi Tuna, because I am having sushi withdrawals.
Problem is, how in the heck do I prepare this? Or what kind of side/sauce to serve with? I want to do this nice piece justice...I was thinking something along the lines of a dill (or pickle)/lemon/mayo/garlic (dilly aioli) combo? Maybe some horseradish, or wasabi to keep on the Asian side? Any clues?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
6 Comments:
I made a seared sesame ahi a few weeks ago and served it with an avocado "dip". I mixed avocado with a little mayo, lime, and chili oil. I think ahi tastes best with asian flavors. I had a pretty thin piece and it seared VERY quickly so if you are going to prepare it that way, it take less time than you think it will... hope that helps!
watchforbears at 8:58PM on 08/06/09
ahi definitely goes very well with avocados!
last time I made it (a long time ago!) I think I made a very easy sauce with lemon juice and soy sauce, and sprinkled some scallions and sesame seeds.
Garlic- and/or ginger soy sauce is good too.
I've eaten ahi with fruit salsa in Hawaii but I don't think it's a very good match. I'd keep it simple :-)
hmw0029 at 9:56PM on 08/06/09
my husband's friend came up on some thick steaks a few years back and was kind enough to give us some. we just seared it quickly in a little olive oil with some salt and pepper...it was amazing. the fish itself is so good, i feel like it's best to keep it simple so that the flavors really come through.
billyburgwife at 1:02AM on 08/07/09
Being a bit closer to Hawaii than most of the NY contigent here, we are blessed with daily shipments of Ahi in season. My favorite way to eat Ahi is poke. Green onion, sesame oil, soy, nori strips, wakame, garlic, and some kind of hot sauce. I like the thai chili garlic sauce. Mix that with diced up raw cubes of Ahi. It is really a heavenly dish.
If you are getting whole fish then save the "tenderloin" or "prime filet" for grilling or for sashimi/sushi. The belly meat makes great poke.
Do not toss out the collars. Cut from right behind the head up to where the filets start. That cut should be brined in salt/sugar brine for a couple of hours. Take those brined collars and grill them on high heat for just a couple of minutes per side. This is a dish that the sushi guys up here love to make and eat. We also do the same thing with sake (salmon) collars.
climbhighak at 6:01AM on 08/07/09
If you want to cook the tuna, dry it well, put a very light coating of neutral oil on it and place it briefly in a screaming hot pan. Tuna is one of the 2 foods where I endorse the use of a non-stick pan (the other is eggs). Depending on whether or not you're multi-tasking, I'll stand at the stove with the tuna steak held in tongs, press down on it for about a minute, then turn and repeat on the other side. If the rawness of the edges freaks you out, you can hold the tuna steak on its side against the hot pan, just long enough to color it.
When you slice into the tuna, ideally all sides should be made opaque equally. Slice, drizzle with sesame oil and seeds or soy/wasabi mix and enjoy.
Rice, quinoa or noodles would be a nice accompaniment.
therealchiffonade at 6:48AM on 08/07/09
I love to make a quick fresh fruit salsa with my (seared) tuna. Mango, red onion, jalepeno, cilantro, chopped up and tossed in a bowl with a little salt to sit for a few hours, then served on top.
annabanannas at 8:42AM on 08/07/09