Fennel & Pepper Crusted Ahi Tuna with Napa Cabbage Salad and Soy Ginger Dipping Sauce
By Chef Stephen Smith, Albion River Inn, Albion, CA

Serves 4

Ahi Ingredients:
4 - (3 oz.) Ahi (approximately 3/4 inch thick)
2 tbls. Black Pepper (cracked)
2 tbls. Fennel Seed (cracked)
1 tbls. Coriander Seed (cracked)
Salt & Black Pepper
2 oz. Peanut Oil
2 oz. Wasabi (prepared)
*Tobikko caviar for garnish (optional)

Salads Ingredients:
1 cup Nappa cabbage (thinly sliced)
? cup Red Cabbage (thinly sliced)
1 small Cucumber (peeled,seeded & diced)
1 small Red Pepper (julienne)
1 tbls. Fresh Ginger (minced)
? bunch Fresh Cilantro Sprigs

Method for Salad:
mix and set aside

Sauce Ingredients:
3 oz. Kikkoman Soy Sauce
2 oz. Seasoned Rice Wine Vinegar
1 tbls. Fresh Ginger (minced)
1 tbls. Brown Sugar
1 tbls. Fresh Shallots (minced)
? tbls. Sesame Oil
Method for Sauce:
whisk together and set aside

Method for Ahi:
Mix salad ingredients in a bowl and dress with 1/3 of the sauce. Set aside (can be done in 10 minutes in advance). Sprinkle ahi with fennel, pepper, coriander, salt & pepper. Heat shallow sauté pan on high heat, add peanut oil and heat until smoking. Carefully place seasoned ahi in pan and sear on high heat for 1 minute on each side, (depending on thickness of fish and desired serving temperature). Remove fish from pan. Slice fish thinly, a serrated knife works best, and serve with a little bit of salad, a ramekin of sauce, wasabi and Tobikko caviar.

*Optional, you can brush rim of plate with oil and sprinkle with sesame seeds or black pepper.


Other Great Chef Recipes:
Crusted Ahi

Grilled Prawns

Honey-Cured Bacon Wrapped Quail with
Saffron & Wild Mushroom Risotto

Other Related Links:
Albion River Inn








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