Seared Ahi Tuna


1 sashimi grade Ahi tuna steak
1 pkg organic mixed greens or baby lettuces (whenever possible please, support you local co-op!)
organic grape tomatoes (as many as you like, I normally use 6, 3 per serving)
4-5 sliced baby portabella mushrooms (omit if desired)
3-4 T tri color bell peppers diced small
2-3 T toasted sesame vinaigrette (recipe follows)
optional creamy wasabi mustard sauce for dipping and plate painting
2 T olive oil + 1 T for seasoning (see instructions)
1/2 t toasted sesame oil
1 t soy sauce
2 T black sesame seeds
1 1/2 t fresh minced garlic
1 t prepared minced lemongrass (it comes in a tube for convenience)
1 t prepared minced ginger (also comes in a tube for convenience)
fresh ground peppercorns to taste
ground sea salt to taste

*NOTE FOR BEGINNERS*You should prepare a few things ahead of time, such as; the 2 T olive oil and the 1 T toasted sesame oil can be combined in a small dish. The garlic, ginger, and lemongrass can be prepared and combined with the soy sauce in a small dish, for convenience. Mise en place, or everything in it’s place, prepare and have at hand all vegetables beforehand, for ease of assembly.



Season the Ahi as follows; drizzle and rub the 1 T olive oil on steak, distribute evenly on both sides and sprinkle the sesame seeds on each side. Grind enough salt and pepper on just to enhance, not overpower, about 1/8-1/4 teaspoon. Pre-heat a non-stick skillet(electric on the truck, conventional if not)to medium-high, you want the pan stinkin’ hot for the sear. Next add the 2 T olive oil and the 1T sesame oil, quickly adding the garlic, lemongrass, ginger, and soy sauce . *Note* I say quickly, because I mean it. You must add these quickly and move them around in the pan to keep them from burning. After that is done place the Ahi steak in the pan, allow to cook for about 2-1/2 minutes and turn to the other side, cooking for an additional 2-1/2. Remove tuna from pan, and the pan from the heat(or shout off) and set aside. This is where you’ll place your mixed greens in a bowl, add all prepped vegetables, and the toasted sesame vinaigrette. Toss evenly and plate in the center of your plate. Using a VERY sharp knife, slice tuna on the bias, or at a 45 degree angle(diagonally), for pretty presentation, place on top of the greens, and serve. Serves two.