Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette

Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette Recipe

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 minutes | Servings: 4

Introduction

This Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette recipe is a delicious and flavorful dish that combines the bold flavors of seared ahi tuna with a refreshing mango and red pepper tartar, all topped off with a creamy avocado wasabi vinaigrette. This dish is perfect for a light and healthy meal that is sure to impress your guests.

History

The combination of seared ahi tuna with a five-spice rub and a tangy avocado wasabi vinaigrette is a modern twist on traditional Asian flavors. The use of fresh mango and red pepper in the tartar adds a sweet and savory element to the dish, making it a well-rounded and satisfying meal.

Ingredients

Seared ahi tuna

1.5 lb (680 g) of #1 grade ahi tuna, center cut

5 Spice Mix

Mango and red pepper tartar

2 cups of finely diced mango
1 cup of finely diced red pepper
1 cup of finely diced cucumber
0.5 cup of finely diced red onion
0.5 cup of fresh chopped cilantro
0.5 cup of lemon oil or extra virgin olive oil
salt and white pepper, to taste

California avocado wasabi Vinaigrette

1 california avocado
2 tsp of wasabi powder
1 shallot, minced
0.25 cup of seasoned rice wine vinegar
1 lemon, juiced
1 tbsp of sesame oil
1 cup of olive oil
salt and pepper, to taste

How to prepare

5 Spice Mix

Grind equal parts of the ingredients in a coffee grinder.

Seared ahi tuna

Portion the Ahi tuna into 4 oz (113 g) portions and season them with salt.
Rub the Ahi tuna with the five spice mix to coat it completely.
Heat a non-stick pan and add 2 tbsp of vegetable oil. Once the oil is hot, add the Ahi tuna to the pan. Sear each side of the Ahi tuna for 30 seconds.
After searing all sides of the Ahi tuna, place the fish onto a plate lined with paper towels to absorb any excess oil.
Slice the Ahi tuna into one-quarter inch thick pieces.

Mango and red pepper tartar

In a stainless steel bowl, mix all six ingredients and season with salt and pepper.

California avocado wasabi Vinaigrette

In a household blender, add all the ingredients except the oils.
Purée until the mixture is smooth.
With the blender running, slowly add the oils while adjusting the seasoning.
Pour the vinaigrette into a new container and keep it cold until ready to serve.

Garnish

There are a variety of ways to garnish the dish. Here are a few ideas. Be creative with your presentation.
Toasted black and white sesame seeds
Micro Asian greens
Chile or lemon oil
Daikon sprouts or onion sprouts
Fresh cilantro or chive sticks

Variations

For a spicier kick, add more wasabi powder to the vinaigrette. You can also experiment with different fruits in the tartar, such as pineapple or papaya.

Cooking Tips & Tricks

When searing the ahi tuna, make sure to heat the pan until it is very hot before adding the fish. This will ensure a nice sear on the outside while keeping the inside rare and tender. Be sure to slice the tuna against the grain to ensure a tender bite.

Serving Suggestions

Serve the seared ahi tuna slices on a bed of mixed greens or with a side of steamed rice for a complete meal. The mango and red pepper tartar can also be served on its own as a refreshing appetizer.

Cooking Techniques

The key to this recipe is to sear the ahi tuna quickly over high heat to achieve a nice crust while keeping the inside rare. Be sure not to overcook the tuna, as it can become tough and dry.

Ingredient Substitutions

If you can't find ahi tuna, you can use another type of sushi-grade tuna or even salmon. You can also substitute the mango in the tartar with pineapple or papaya.

Make Ahead Tips

You can prepare the mango and red pepper tartar and the avocado wasabi vinaigrette ahead of time and store them in the refrigerator until ready to serve. The ahi tuna should be seared just before serving for the best texture.

Presentation Ideas

Garnish the dish with toasted sesame seeds, microgreens, or fresh herbs for a beautiful presentation. Drizzle some chile or lemon oil over the tuna slices for an extra pop of flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or a dry Riesling. For a non-alcoholic option, try serving it with a green tea or a sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftover ahi tuna in an airtight container in the refrigerator for up to 2 days. The tartar and vinaigrette can also be stored separately in the refrigerator for up to 3 days. To reheat the tuna, gently warm it in a pan over low heat until just heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 30g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin C, Vitamin K, and potassium from the avocado and mango.

Alergens

This recipe contains fish and sesame oil, which may be allergens for some individuals.

Summary

This dish is a good source of protein and healthy fats, while also providing a good amount of vitamins and minerals. It is a well-balanced meal that is both delicious and nutritious.

Summary

This Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette recipe is a delicious and healthy dish that is perfect for a light and refreshing meal. With a combination of bold flavors and fresh ingredients, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was during a trip to California many years ago, when I stumbled upon a quaint little restaurant in a coastal town. The aroma of fresh seafood and exotic spices filled the air as I entered, and I knew I was in for a treat.

I settled into a cozy corner booth and perused the menu, intrigued by the unique offerings. That's when I saw it - Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette. The combination of flavors and ingredients piqued my curiosity, and I knew I had to try it.

When the dish arrived at my table, I was mesmerized by its presentation. The seared tuna glistened with a five-spice rub, perfectly complemented by the creamy avocado and spicy wasabi vinaigrette. With the first bite, I was transported to flavor paradise. The richness of the tuna, the creaminess of the avocado, and the kick of the wasabi all danced on my taste buds in perfect harmony.

I knew right then and there that I needed to learn how to make this dish myself. So, after finishing my meal and savoring every last bite, I summoned the chef and asked for the recipe. To my surprise, he was more than happy to share the secret behind his culinary masterpiece.

As he walked me through the steps and ingredients, I listened intently, making mental notes and asking questions along the way. The chef's passion for his craft was evident in every word he spoke, and I couldn't wait to recreate his masterpiece in my own kitchen.

Back home, I gathered all the necessary ingredients and set to work. The five-spice rub was a blend of warm, aromatic spices like cinnamon, star anise, and cloves, which created a depth of flavor unlike anything I had tasted before. The vinaigrette was a mix of creamy avocado, fiery wasabi, tangy rice vinegar, and a touch of honey for balance.

The key to success, the chef had told me, was to sear the tuna just right - keeping it rare in the center to preserve its delicate texture and flavor. With a steady hand and a watchful eye, I followed his instructions to the letter, searing the tuna to perfection.

When I plated the dish and took my first bite, I was transported back to that coastal town in California. The flavors and textures were just as I remembered - a symphony of tastes and sensations that delighted my senses. I knew then that I had unlocked a culinary treasure, one that I would cherish and share with loved ones for years to come.

Since that day, Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette has become a staple in my cooking repertoire. Whenever I serve it to family and friends, it never fails to impress and delight. Each bite is a reminder of that special moment in that little coastal town, where I first discovered the magic of this dish.

As I sit here now, reminiscing on that memory and savoring the flavors of the dish I have recreated so many times since, I am filled with gratitude for the culinary journey that has brought me here. Cooking has always been a passion of mine, a way to express love and creativity through food. And with each new recipe I learn and perfect, I am reminded of the joy and fulfillment that comes from sharing a delicious meal with those I hold dear.

So, if you ever find yourself in search of a culinary adventure, I urge you to try your hand at Five-spiced Ahi Tuna with California Avocado Wasabi Vinaigrette. Let the flavors transport you to a place of wonder and delight, just as they have for me. And who knows, perhaps you too will discover a new favorite recipe that will become a cherished part of your own culinary repertoire.