This is a fantastic recipe for those who want a quick and easy summer dinner. Obviously not vegan. Always be careful handling and preparing raw fish and get your ahi from a trusted source. It’s up to you how well done you want to cook it, but it should be a bit pink in the middle to be authentic.
Several Ahi steaks, about 1/2″ thick
1 TB olive oil
1 TB white sesame seeds
1 TB poppy seeds
1/4 tsp dry mustard
1/2 tsp kosher salt
pinch of ground black pepper
1. Remove Ahi from fridge about 20-30 minutes before cooking.
2. Rub the outside of the Ahi with olive oil and coat evenly
3. Put the rest of the ingredients in a bowl, roll the Ahi in it and coat all sides.
4. Heat a saute pan over high heat for 2 minutes, add a little olive oil in pan
5. Sear the Ahi for 1-2 minutes on all sides (yes, you’ll have to hold it up on its side with your fingers–I use the Ove Glove so I don’t get burned)
6. slice into 1/2″ slices and place over salad, as pictured.
Note: my man didn’t want it rare, so this time in the picture I let the Ahi cook longer to make it more medium-rare. However I, personally, prefer it the traditional way: warm and red in the middle.
Slivered red onions
White Mushrooms (optional)
SESAME GINGER SALAD DRESSING:
1/2 C extra-virgin olive oil
1/4 C balsamic vinegar
2 TB low-sodium soy sauce
1/5 cloves of crushed garlic
2 TB agave nectar (honey or brown sugar will sub)
2 TB peeled and shredded ginger
1 tsp toasted sesame oil
2 TB water
Blend in blender or mini-food processor