Seared Spiced Ahi With Soy Cilantro Vinaigrette
Preparation Time: 15 minutes
Cooking Time: 1 minutes
Yield 2 servings
Beurre blanc is a wonderful butter-based sauce. It is very delicate and can break easily, meaning that the acids (lemon and wine) will separate out from the butter. Our simmer plate will hold this delicate sauce for 20 minutes without breaking.
- 1/2 cup sugar
- 1/2 cup rice wine vinegar
- 1/2 cup canola or peanut oil
- 1/4 cup soy sauce
- 1/2 cup cilantro
- 1/2 cup salted cashews
- 2 tablespoon paprika
- 1/2 tablespoon cayenne
- 1/2 tablespoon chili powder
- 1/2 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 3 tablespoons toasted sesame seed
- 1 Ahi tuna filet, 2 inches thick
- Sesame oil
- Black sesame seeds, garnish
Combine the sugar, vinegar, oil, soy sauce, cilantro, and cashews into a blender. Pulse together until the mixture is well incorporated. Set aside.
Combine the paprika, cayenne, chili powder, pepper, garlic powder, and sesame seeds together in a small bowl.
Rub the outside of the tuna filet with the spice rub.
Preheat a griddle over medium-high heat for five to ten minutes.
Brush about 2 tablespoons of the sesame oil onto the hot griddle. Carefully lay the tuna onto the griddle and sear for 30 seconds on each side for rare.
Remove from the heat. With a sharp knife gently carve the Ahi into thin slices. Arrange on a platter and drizzle the soy cilantro vinaigrette over the top.