Sunday, December 1, 2013

Seared Ahi Tuna with Wasabi Ponzu Dipping Sauce and Fennel Salad with Citrus Vinaigrette

Last week, my husband and I did something that we don't do very often. We went out for dinner WITHOUT the kids! Yup, we had ourselves a little "date" night. We went to our favorite sushi restaurant, Kuroshio Sushi Bar and Grille.

We eat at Kuroshio quite a bit, and we always order the exact same thing. This time, we decided to splurge a little, and order an appetizer in addition to our standard fare. We ordered their "Grilled Tuna Salad - seared over high heat, sliced thin, served rare over organic mixed greens". It was delicious! So good, that we decided to recreate this dish last night at home, and are sharing it with you today.

Seared Ahi Tuna with Wasabi Ponzu Dipping Sauce and Fennel Salad with Citrus Vinaigrette

(2) 8 oz Ahi Tuna Steaks (1" thick)
Tuna Seasoning (see below)
Dipping Sauce (see below)
2 tsp olive oil
4 cups of mixed salad greens
1 head of fennel (sliced thin with a mandolin)
2 scallions (sliced on a diagonal)
Citrus Vinaigrette (see below)

  1. Prepare seasoning as stated below. Generously sprinkle both sides of tuna steaks with the seasoning and place in the refrigerator for 1 hour.
  2. Prepare the dipping sauce and vinaigrette as stated below.
  3. Place salad greens and fennel in a bowl. Add enough vinaigrette to just lightly coat. Toss gently and divide onto four serving plates. Top with sliced scallions.
  4. Heat frying pan or grill pan over high heat. Brush with olive oil to lightly coat.
  5. Add tuna steaks to pan and cook over high heat 1-1/2 to 2 minutes per side. Remove from heat and cut into slices.
  6. Place sliced tuna on top of salad, and serve with the dipping sauce.

Tuna Seasoning:
1 Tbls sea salt
1 tsp whole peppercorns
2 tsp minced onion
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp oregano
1 tsp lemon zest
1 tsp sesame seeds

Place the above ingredients in a spice grinder and grind slightly.

Dipping Sauce:
1/3 cup Ponzu sauce
1-1/2 tsp wasabi powder
2 tsp sugar

Heat the above ingredients in a small saucepan until sugar is dissolved, whisking to incorporate the wasabi powder.  Remove from heat and divide into 4 ramekins.

Citrus Vinaigrette:
juice and zest of 1 orange
juice of 1/2 lemon
1 tsp minced garlic
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
salt & pepper to taste

Place juices, zest, garlic & mustard in a small bowl. Drizzle in olive oil while whisking constantly. Season with salt & pepper.

We hope that you enjoy this one as much as we did!

Buon Appetito!