Ahi Roll-Ups With Wasabi Guacamole And Javanese Sauce
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
49
Sourness
37
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
Sake1 cup
Rice Wine Vinegar1 tbsp
Miso1 cup
Tamari Soy Sauce1.333333 tbsps
Sesame Oil1 cup
Ginger (minced)8 cloves
Garlic (minced)1 tbsp
Lime Juice2 tbsps
Tomato (diced)1 tsp
Pickled Ginger (minced)1 tbsp
Sesame Seed (toasted)Directions:
1
Cut tuna into 4 (4-ounce) steaks, 2 inches thick
2
Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside
3
Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso
4
Set aside for flavors to marry for 10 minutes
5
Brush the tuna slices with marinade and season with salt
6
Set on a platter and place in the refrigerator for 10 minutes
7
Sprinkle the ground pepper and press into the fillets
8
On a hot grill, sear steaks for 1 minute on each side
9
Slice in very thin strips, 2-inches long
10
Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone
11
Sprinkle with the sesame seeds and ground black pepper
12
Serve with Javanese sauce
13
Javanese Dipping Sauce, recipe follows
14
Javanese Dipping Sauce: 2 cups mirin 1/2 cup rice vinegar 1 teaspoon fish sauce 2 tablespoons Indonesian sweet soy sauce 1/2 cup freshly squeezed lime juice 2 tablespoons freshly chopped cilantro leaves Place all of the ingredients in a blender and blend for 10 seconds or until well mixed
15
Serve immediately