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.
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