Seared Ahi with Asian Slaw

Tender succulent ahi spiced and barely seared topped with a little wasabi mustard. I serve it on a bed of Asian slaw. Cool, crisp and delicious, it compliments the ahi perfectly. It’s a little bit of heaven on a plate. This makes a beautiful presentation for any occasion and will impress your guests. In addition, I’ll show you how to serve it as finger food for your next party.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Olive oil
• 1 TB chopped fresh ginger
• 1 clove of garlic, chopped fine
• 2 TB seasoned rice wine vinegar
• 2TB sesame oil
• 2 cups shredded cabbage
• 2 carrots, peeled and julienned
• 1/2 red bell pepper cut into match stick size strips
• 1/4 - 1/2 cup of chopped fresh cilantro, depending on your taste
• 2 green onions, thinly sliced
• 2 TB minced red onion
• 1/2 jalapeno finely chopped
• Cajun seasoning or cayenne pepper
• 1/4 cup sesame seeds
• 1 piece of sushi grade ahi
• Wasabi mustard
• Sriracha sauce (optional)

Begin by making the dressing. In a hot pan, add a little olive oil. To that, add 1 TB of chopped fresh ginger and 1 clove of garlic chopped. Lightly sauté it just to bring out the aromatics. We don’t want to brown it. After about a minute, remove it from the heat and let it cool. After the ginger garlic mixture has cooled, place it in a small jar or shaker container. To that add 2 TB of seasoned rice wine vinegar and 2 TB of sesame oil. Shake the dressing to blend.

In a medium size bowl, combine the cabbage, carrots, bell pepper, cilantro, green onions, red onions and the jalapeno. Toss it with the dressing and set it aside.

Toast the sesame seeds in a hot pan until they're golden brown. Season your ahi with the Cajun seasoning making it as mild or as spicy as you like. Press the seasoned ahi into the sesame seeds forming a nice crust on both sides.

 Heat about 1/4 inch of vegetable in a hot pan until it's almost smoking. Carefully place the ahi in the pan and sear it for 20-30 seconds on each side. Remember, we are just searing the ahi, we are not cooking it.

To plate this dish, cut the ahi into small slices and arrange it on top of some of the Asian slaw. To spice it up a bit, top it with some wasabi mustard and a little
Sriracha sauce.

Enjoy!

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