Seared Ahi Tuna
Ahi at its best
|1||each||ahi tuna sashimi block (6 oz.)|
|3 1⁄2||Tablespoon||extra virgin olive oil|
|Each||salt, as needed for seasoning|
|1||each||large avocado, peeled, pitted, diced|
|1||each||serrano chile or jalapeno chile, seeded, deveined, minced|
|1⁄3||Cup||fresh cilantro, chopped|
|1⁄3||Cup||red onion, chopped|
|1⁄4||Cup||fresh lime juice|
|2||Teaspoon||fresh oregano, chopped|
|Each||salt and pepper, to taste|
|1||Teaspoon||soy sauce, high quality|
|1||each||lime or lemon wedges|
- Heat heavy small skillet over high heat for 2 minutes.
- Brush tuna with 1/2 tablespoon oil; sprinkle with salt and season evenly with blackening spice.
- Place in skillet and sear until all sides are brown on the outside and almost opaque in center, about 1 minute per side for a 1" thick block.
- Cool tuna.
- For avocado tartare, combine remaining 3 tablespoons oil, and all remaining ingredients in medium bowl.
- Using a fork, mix just enough to blend.
- Season tartare to taste with salt and pepper, then chill.
- With a very sharp knife, cut sashimi into slices.
- Arrange sashimi slices on a platter, and drizzle with very good quality soy sauce, and light squeeze of a lime or lemon wedge.
- Neatly arrange the avocado tartare on the plate.
- Serve with baguette slices or lavosh.