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Tuna, Ahi and Fine

Menu for Fresh Ahi Tuna

Tuna is breaded with a fine mixture of panko flakes, salt, pepper, wasabe powder, and fried quickly – 2 minutes a side – in a hot pan and a film of olive oil. But of course, this is the last step of this meal. Sear tuna and bring the plates to the table.

First step was to cook the black pearl rice – 2 to 1 ratio of water to rice. Bring to a boil, cook for 20 minutes and turn off.

Chop bok choy, leek and mushrooms to bite size. The mushrooms will be steamed first and set aside, then the other vegetables. But wait on this, and just prepare the rest of the ingredients: chop finely a couple cloves of garlic and about a square inch of peeled ginger, a bit of hot chili pepper or use a pinch of dry flakes,  1 T of soy sauce with a dash of sesame oil. You can sauté the mushrooms when you’ve got a minutes, and plan to stir fry the other vegetables quickly while you’re searing the tuna.

Now, knowing that your vegetable side with be spicy with garlic, ginger and a touch of hot pepper, prepare two sauces that will go with it, and compliment the tuna.  Red pepper is chopped to a dice, not minced, some of it puréed quickly, warmed with a little stock with a pinch of horseradish added. Parsley and garlic and puréed together with a little stock for the green sauce.  Allow the sauces to simmer if convenient, or warm in their serving pitchers in a small pan with simmering water depending on how you plan to serve this menu. Mushrooms?  Okay now.

Heat the pan for the tuna as well. Set aside the mushroom, and stir fry quickly the bok choy and leek with the garlic and ginger. Sear tuna on one side. When veg looks great and hot, but still crisp add back the mushrooms, and the pepper, soy and sesame oil. Keep warm, but turn down heat considerably. Flip the tuna. You’ve now got two minutes to get the rice, sauces and lastly the veg on the plate. Then the tuna, and to the table.

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