Do you know your local fishmonger??? Fortunately, we live in a community with a reliable, go-to merchant. I am thankful for the Hannigans at Diamond Fresh Seafood for my weekly fresh fish fix! (Say that three times fast!) This recipe calls for a sushi grade piece of Ahi / Yellowfin Tuna (this is a must). The impressive flavors and presentation will surprise you for the little prep and cook time it requires. Think crowd pleaser for New Years Eve!!
Ahi Tuna Skewers (adapted by Food and Wine/Bon Appetit)
Makes approximately 14 skewers
2 tablespoons soy sauce, plus 1 tablespoon
1 tablespoon rice vinegar, plus 1 teaspoon
1 teaspoon sesame oil, plus 1/2 teaspoon, plus 1/2 teaspoon
1 inch thick Ahi Tuna Steak ( about 10 ounces)
2 tablespoons canola oil
1 small shallot, minced
2 tablespoons ginger, minced
1 teaspoon sesame oil, plus 1/2 teaspoon
1/4 cup light mayonnaise
1 teaspoon wasabi paste
1 tablespoon sesame seeds, toasted
Arugula tossed with olive oil, salt and pepper.
Whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar and 1 teaspoon sesame oil in a small bowl. Place tuna and marinade in a zip lock bag and marinate for 1/2 hour at room temperature. In a small skillet heat 2 tablespoons canola oil, shallot, ginger and cook over low heat for 2 minutes. Remove from heat. Add 1 tablespoon soy, 1 teaspoon rice vinegar and 1 teaspoon sesame oil…let cool. In a small bowl combine mayonnaise, wasabi, 1/2 teaspoon sesame oil and let cool. Toast sesame seeds in a dry skillet for 2 minutes or until they start to turn golden. Cut tuna into 1 inch cubes. Heat a medium skillet with oil, place tuna (pat dry) in pan cooking about 1 minute per side. You want the tuna rare in the center. Toss arugula with olive oil, salt, pepper and place on serving platter. Serve 2 tuna cubes per skewer, place on arugula. Drizzle with soy and shallot mixture on tuna, serve with wasabi mayo and sprinkle with toasted sesame seeds.
Tina this looks amazing…must try it. I’m glad you like Diamond Seafood. Love your blog and the pics are fabulous.
This will be on my New Years table.
Barb Hannagan
Thanks Barb! We love knowing that the products are fresh and we have never been disappointed.
Thanks Tina. This makes a great luncheon menu item too.
I agree! Is there really a bad time for tuna???