Maui Onion And Sesame Seed Crusted Seared Ahi
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tbsp
White Sesame Seed1 tbsp
Shallot (finely chopped)2 cups
Clam2 cups
Apple Cider Vinegar1 cup
Balsamic Vinegar2 cups
Apple Juice (filtered)1
Salt1 cup
Chives (finely chopped)Directions:
1
To prepare ahi: In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion
2
Cook the onions, constantly stirring until onions caramelize
3
Set caramelized onions aside
4
Heat 1 tablespoon olive oil in a large skillet
5
Roll the tuna in the dehydrated and crushed onions and sesame seeds
6
Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended)
7
To make Vanilla Bean Jasmine Rice: In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth
8
Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid
9
Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes
10
Remove from heat and fluff the rice with a fork
11
To make Apple Cider-Soy Butter Vinaigrette: In a medium saucepan, combine both vinegars and apple juice over medium heat
12
Reduce the liquid mixture to 1/2 cup
13
Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat
14
Place in a blender and blend for just a few seconds
15
Season with salt and pepper
16
Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives