Ginger Peppered Ahi Tuna
Serves: 4
1 ½ pound ahi tuna (top loin number sushi grade)
1 oz. Fresh ginger root
Cracked black pepper
¼ cup sesame seeds
1 Tbs. Sesame oil
12 oz. Cooked jasmine rice
1 cup 100% Real Wasabi Paste (or to taste)
1 ½ cups heavy cream
Pickled sliced ginger
Peel ginger root and dice finely.
Remove any skin from ahi tuna and cut out any of the bloodline. Cut tuna into
four equal sized pieces as thick as possible. Tuna should be square or rectangle
shaped.
Coat the tuna with cracked black pepper, ginger and sesame seeds.
Coat all sides. Reserve.
Heat a cast iron skillet until very hot. Add sesame oil and sear prepared tuna
quickly on each side. When all sides of the tuna are seared, place into a 400
degree oven for approximately 4-5 minutes longer. If you don't want the tuna
rare then cook it longer.
Whisk together heavy cream and 100% Real Wasabi Paste and set aside.
On four round plates place jasmine rice in the center of each plate.
Pour Wasabi cream around jasmine rice.
Slice cooked tuna into ¼ inch slices and fan out around jasmine rice.
Garnish with lemons and sliced pickled ginger.