with a soy cilantro vinaigrette
For those of you unfamiliar with this dish, rest assured good ahi tuna does NOT taste fishy if you choose a high quality, sashimi grade ahiClick here to see how to choose the best ahi tuna steaks. A few of the ingredients like nori sheets and panko can be found in the ethnic foods section of most large grocery stores. Recipe as shown serves 6.
Ingredients for the Ahi
- Six (6) 4 oz. Ahi BlocksThe blocks of fish can be any dimension as long as the pieces are thick enough (1" thick or greater) to allow browning on the outside while the center stays cool and red.
- 6 Tbsp. Wasabi Paste
- 3 Nori Sheets, cut in half
- 1 Tbsp. Shichimi SpiceShichimi – also known as nanami togarashi – is a Japanese spice typically made from a combination of chili pepper, mandarin orange peel, sesame seed and poppy seed. The chili peper is the main ingredient.
- 1 cup Flour
- 2 Eggs, beaten
- 3 cups PankoJapanese Breadcrumbs. Available in most supermarkets.
- Salt and Pepper to Taste
- Oil to Deep Fry
- Jullienned VegetablesA combination of red, green and yellow bell peppers, papaya, or other colorful vegetables would be perfect.
- Steamed White Rice
- 3 oz. Pickled Ginger
- 2 Tbsp. Sesame Seeds, toasted
Season Ahi with shichimi spice. Lie out the six strips of Nori and spread Wasabi evenly over each sheet (aproximately 1 Tbsp. per sheet). Roll up a block of Ahi in each. Dredge each roll in flour, then egg, and then the Panko. Heat oil to a temperature of 350 degrees and quickly fry each Ahi roll for no more than one to two minutes, (Ahi will be rare to medium rare in the middle, with a crispy golden crust).
Remove Ahi from oil to a paper towel-lined dish.
Season lightly with salt & pepper, and slice each roll.
Arrange slices atop a mixture of colorful jullienned vegetables such as bell peppers and papaya,
Drizzle the Vinaigrette around Ahi and top with pickled ginger and sesame seeds.
Serve immediately with a side of Steamed white rice.
Ingredients for Soy Cilantro Vinaigrette
- 1/2 Tbsp. Garlic
- 1/2 cup Cilantro, loosely packed
- 1/4 cup Mirin
- 1/4 cup Sesame Oil
- 1 cups Canola Oil
- 1/4 cup Lime Juice
- 1/3 cup Pickled Ginger
- 1/2 cup Soy Sauce, low salt
- 1 cups Peanut Oil
Place all ingredients in blender except peanut and canola oil. Purée until smooth. With blender running, add remaining oils until emulsified. Reserve chilled. Vinaigrette will last one week in refrigerator.