I ran into some beautiful ahi tuna steaks for super cheap at no frills of all places!! I have never been able to find them again but this dish is definitely worth the splurge for some good sashimi grade red tuna from your local Japanese grocer or fish monger. It would also totally work with sashimi grade salmon, albacore tuna, or even beef. I apologize for not having step by step pictures for this one since I made it a while ago. But I'll try to describe the steps as clear as possible. And I promise to be better in the future ;D
Salad Ingredients
2 small ahi tuna steaks seasoned
1 ripe avocado
1/4 small red onion
A handful of kaiware daikon sprouts (radish, pea, or sunflower sprouts are also acceptable)
2 or 3 cloves of garlic finely sliced
Ponzu vinagrette
About 2 Tbsp Cooking oil or enough to coat bottom of a small pan
Tuna Seasoning
1/2 Tsp Shichimi Togarashi (Japanese 7 Spice Blend)
1/2 Tsp Black Toasted Sesame Seeds
Fresh cracked salt and pepper
Dressing Ingredients
Ponzu Sauce
OR
1 Lime Squeezed
1 Tbsp White Vinegar
1 Tbsp Soy Sauce
A drizzle of EVOO
DIRECTIONS:
STEP ONE:
Thaw your tuna steaks if frozen and generously coat all sides with seasoning. I find it works good to put the sesame seeds and shichimi on a small plate and roll the tuna around on there.
STEP TWO:
Heat your cooking oil in a small frying pan on a low heat. Add the garlic slices and cook until crispy but not burned. They should be a golden brown colour. It helps to slice the garlic really thin and keep moving it around for this step so it doesn't burn. Remove from pan with a slotted spoon and place on a paper towel to drain off extra oil
STEP THREE:
Heat your cooking oil in a small frying pan on a low heat. Add the garlic slices and cook until crispy but not burned. They should be a golden brown colour. It helps to slice the garlic really thin and keep moving it around in the pan so it doesn't burn. Remove from pan with a slotted spoon and place on a paper towel to drain off extra oil when they are nice and crispy.
STEP FOUR:
In the same pan on a medium head add your tuna steaks. Length of time will depend on the thickness of the steaks but about a minute on all four sides is a pretty good bet. You want the outside nice and seared and the inside still cool. Remove and set aside.
STEP FIVE:
Slice avocados 1/4" thick and arrange on plate, this will be your base. Top with 1/4" thin slices of the tuna, and top that with paper thin slices of onion (Use a sharp knife, or a mandolin if your knife skills are whack :D ). Top with Kaiware and Garlic Chips.
STEP SIX:
Drizzle with ponzu and EVOO for an extra blast of good fat. AND ENJOY!!
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