I don’t know about you, but there are very few dishes that I like better than sushi. My family and I are extremely fond of sushi. It’s actually one of the foods that I usually don’t prepare at home as we have a couple of local sushi restaurants that are fantastic. And to be honest, sometimes I like someone else to make dinner! Don’t get me wrong–I’ve created different sushi and sashimi plates in the past that are amazing! There is one dish in particular that I do love to make as it involves one of our favorites—Ahi. In Hawaii, Ahi refers to both Yellowfin and Bigeye tuna. Ahi is fantastic! I love the deep red, almost purple meat of this fish. It’s so amazing, whether you eat it raw or sear it quickly. It also pairs well with many different sauces.
Today, I’m going to tell you about an amazingly delicious and quick appetizer–seared Ahi with a wasabi vinaigrette. This recipe takes only a couple of minutes to prepare and your taste buds will thank you. Ahi has a creamy flavor that pairs so well with the fresh bite of wasabi. Wasabi is another favorite flavor of Asia to me. It’s a green Japanese horseradish that has been used in Japanese dishes as far back as the Edo period dating 1603-1868. Wasabi has such great flavor and heat. When we go out to a sushi restaurant, I use the entire pat of wasabi they give you, mixing it with some soy sauce, and generously coating my sushi with the resulting paste. I LOVE the heat and flavor of wasabi! My wife thinks I’m crazy!
I know not everyone likes heat the way I do, so this recipe is perfect and can be dialed up or down to adjust the heat to your own taste. It’s a light wasabi-flavored vinaigrette that isn’t too spicy. For the vinaigrette, mix fresh wasabi, rice vinegar, sesame oil, garlic, ginger, soy sauce, honey or agave nectar, and lime juice together and whisk until combined. Season the sushi-grade tuna with salt and pepper. Heat the oil in a skillet and sear the tuna on each side for about 2 minutes. Remove the tuna from skillet and slice into roughly ¼ inch thick slices. I like to put some fresh spring mix greens on a plate and lay the tuna on top, then drizzle the wasabi vinaigrette over the top. For a little extra heat and additional flavor, sprinkle thin-sliced jalapeños on top and serve. I hope you enjoy!
