Soy Marinated Ahi Tuna With Wasabi Aioli
If I got paid for every time I’ve made this recipe I’d basically be Bill Gates. I could eat this whole tuna steak as a meal by myself but more often I serve it as an appetizer or a smaller portion starter.
It’s hard seared and can certainly be served right out of the pan, warm but I prefer it chilled. Its’s all up to you though.
For the Tuna
1/2 ib Ahi Tuna
1/2 C low sodium soy sauce
1/4 C rice wine vinegar
2 garlic clove, minced
1/2 inch ginger, peeled and grated
2 t sugar
1 T peanut oil for searing
Black sesame and scallions for finishing
For the Aioli
14 C mayonnaise
1-2 inches wasabi paste from a tube
1 T rice wine vinegar
In a plastic bag, large enough to hold the tuna, add the soy, vinegar, garlic, ginger and sugar. Add the tuna to the bag and massage the marinade into the tune for a minute. Add your tuna filet in marinade to the freezer for 20-30 minutes.
Meanwhile, prepare the aioli. In a dish, combine all ingredients and set aside.
Once the tuna has become firm but not frozen, add the peanut oil to a pan over medium high heat. Remove tuna from the marinade and pat dry with paper towels. Once your pan it very hot add the tuna and sear on all side for 30-45 seconds for rare (my preference) or 1 minute for medium rare. Remove from pan, place on a plate and cover with plastic wrap. Return to freezer for 10 more minutes for chilled tuna.
Remove from the freezer and on a cutting board, slice on a diagonal, then plate. Drizzle with wasabi aioli and top with a sprinkling of black sesame seeds and sliced scallions.
OPTIONAL: Drizzle with chile oil.