Grilled Rare Ahi
4 6-oz blocks of sushi-grade tuna
2 tbsp each of canola oil and sesame oil
salt and pepper to taste
mixed black and white sesame seeds
1 1lb. bag of edamame, shelled
2 cloves of garlic, grated
1/2 c. of water or soy milk
2 tbsp sesame oil
1 tbsp yuzu or lemon juice
salt to taste
Boil edamame for 3 min, strain and place in bowl of a food processor. Add the garlic, water or soy milk and yuzu or lemon juice. Puree on high until thick and mostly smooth. With the machine still running, drizzle in the sesame oil and continue to puree until smooth. Taste and add salt if needed
Asian Herb Salad
1 bunch of cilantro, picked
1 bunch of basil, picked
1 bunch of mint, picked
3 shiso leaves
1 shallot, thinly sliced
1 tsp each of lime juice and fish sauce
Very roughly chop herbs (or tear by hand). Mix together fish sauce and lime juice. Add shallot and lime juice/fish sauce dressing to herbs to taste and toss.
To assemble dish:
Preheat grill on highest setting or heavy non-stick pan for searing. Mix the two oils and brush tuna with them, then season with salt and pepper and grill or pan sear 1 to 1 1/2 minutes per side or until seared on the outside, but still raw and bright red in the center. Remove from heat and immediately slice into 1/2 inch slices with a sharp knife.
Place 1/2 c of edamame puree in the center of plate, arrange slices of tuna on top of puree and top with herb salad and sesame seeds.