accompanied with wasabi cream
and a fresh sesame vinaigrette.
Rich Vellante, Executive Chef of Legal Sea Foods in Boston, MA,
Video cooking demonstration for About.com Food.
Executive Chef Rich Vellante does not really explain about the "blackening spice" – which is the spice he dips the ahi into right before he sears it – so I tried to explain in a "tool tip" below.
Ahi (Sashimi grade yellowfin tuna):
- 1 lb. Ahi (preferably cut into 4-5oz. blocks)
- Blackening spiceAny combination of your favorite peppers (black, white, paprika, chili) plus a bit of salt. For the best flavor, use a quality sea salt, not table salt.. Cajun spice works well here.
- 1 tbsp of soy sauce
- 2 tsp of sesame oil
- 1/2 tbsp of lime juice
- 1 tbsp of rice wine vinegar
- tsp of fresh ginger
- 1/4 of sea weed salad
- 1/4cup of pickled ginger
- 1 tbsp toasted sesame seeds
Sashimi Wasabi Cream
Mix all the ingredients together. Rich suggests putting the cream in a squeeze bottle for easy/creative presentation.
Tuna Sashimi Sesame Vinaigrette
Mix all the ingredients together. ... And again with the squeeze bottle.
Sear the Tuna
Heat a cast iron skillet on medium heat for about 5 minutes. Turn the tuna gently in the blackening spice on four sides, leaving the ends bare. Then sear each spiced side for about 15 seconds.
Assemble the Tuna Sashimi
Decorate plate with the Wasabe cream. Place garnish on the plates. With a very sharp knife, slice the tuna up now, and layer slices on plate. Finish the slices with the sesame vinaigrette and top with the sesame seeds.